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