ROASTED CARROT SOUP

This soup is the ultimate comfort food. The recipe is modified from Deborah Madison's Vegetable Soups

INGREDIENTS

1 pound carrots, peeled & cut into chunks

a few potatoes, peeled and cut into chunks

1 large onion, cut into chunks

5 garlic cloves, peeled

2-4T olive oil

salt & pepper

2 thyme sprigs or 1-2T dry thyme

1 bay leaf

1 quart vegetable or chicken (or turkey) stock or water

OPTIONAL: cream, milk, sour cream, creme fraiche, soy sauce, minced parsley, minced basil

INSTRUCTIONS

Preheat oven to 425

ROAST THE VEGETABLES:

Toss the vegetables with olive oil and season with 1/2t. salt & some pepper.

Put them in a large backing dish with thyme, bay leaf and garlic, and roast until tender and glazed, about 1 hour, turning 2-3 times.

NOTE: Don't worry about burning the vegies!

COOK VEGETABLES & STOCK:

Transfer the vegetables to a soup pot, add the stock, and bring to a boil.

Simmer until carrots & potatoes are soft, about 20 minutes.

Puree with immersion blender or in food processor until smooth.

Return the puree to the pot, season with salt & pepper.

EXTRA ADD-INS:

I added about 2T soy sauce and ½ cup whole milk.

You can add cream or swirl with sour cream or crème fraiche.

If you like, garnish with fresh parsley or basil.