Roasted Vegetable Soup | Recipes | Dr. Weil's Healthy Kitchen

Ingredients

• 3 large carrots, peeled and coarsely chopped
• 3 stalks celery, coarsely chopped
• 1 large onion, coarsely chopped
• 1 tablespoon extra-virgin olive oil
• 8 cloves garlic, chopped
• 4 cups water
• 1/4 cup dried mushroom pieces (Italian porcini, if possible)
• 1/4 teaspoon dried thyme
• Salt, and black or red pepper to taste