Creamy Roasted Vegetable Soup

[mos]

Creamy Roasted Vegetable Soup
leftover roasted root vegetables (carrots, sweet potatoes, turnips, etc.)
OR
2 lb cooked root vegetables (roasted, steamed, or boiled)
4 cups beef or vegetable broth
1/2 tsp dried thyme
2 cups half-and-half
1/2 tsp Cajun seasoning
salt and freshly ground pepper to taste (optional)
1 tbs grated or minced fresh lemon zest
1/4 cup chopped pecans, optional
Bring the vegetables, broth and thyme to a boil in a large saucepan.

Reduce heat to medium-low and simmer, uncovered, for 20 minutes. Remove from heat. Set aside to cool for at least 10 minutes.
Transfer the vegetable mixture to a food processor or blender and puree.

Return to the saucepan over medium-low heat, add the half-and-half and Cajun seasoning and cook, stirring frequently, just until warmed through. Taste, and if desired, season with salt and pepper. Sprinkle with lemon zest (and pecans, if using) just before serving.

Serves 4-6, depending on the amount of veggies used.

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