Roasted Carrot Soup
This soup is hearty yet not heavy, the perfect antitode to a cold winter's day.
Ingredients
1 pound carrots, cut into chunks
2 small potatoes, cut into chunks
1 large onion, large diced
5 garlic cloves, peeled
2 teaspoons thyme
2 teaspoons parsley
1 bay leaf
1 quart (4 cups) veg stock or water
Sea salt
Freshly ground pepper
Preheat oven to 425 degrees Fahrenheit. Toss veggies with olive oil and season with 1/2 teaspoon salt and some pepper. Place in a large baking dish with the thyme, parsley, and bay leaf and roast until tender and glazed, abut one hour, turning 2 or 3 times.
Transfer vegetables to soup pot, add stock, and bring to boil. Simmer until carrots are soft, about 20 minutes, then puree until smooth.
Return to pot and add salt and pepper to taste.
Ingredients
1 pound carrots, cut into chunks
2 small potatoes, cut into chunks
1 large onion, large diced
5 garlic cloves, peeled
2 teaspoons thyme
2 teaspoons parsley
1 bay leaf
1 quart (4 cups) veg stock or water
Sea salt
Freshly ground pepper
Preheat oven to 425 degrees Fahrenheit. Toss veggies with olive oil and season with 1/2 teaspoon salt and some pepper. Place in a large baking dish with the thyme, parsley, and bay leaf and roast until tender and glazed, abut one hour, turning 2 or 3 times.
Transfer vegetables to soup pot, add stock, and bring to boil. Simmer until carrots are soft, about 20 minutes, then puree until smooth.
Return to pot and add salt and pepper to taste.
