Roasted Carrot Soup

By Steve-3

Ingredients

• 1 pound carrots, cut into chunks
• 2 small potatoes, cut into chunks
• 1 large onion, cut into chunks
• 5 garlic cloves, peeled
• 2 to 4 tablespoons olive oil
• Sea salt and freshly ground pepper
• 2 hefty thyme sprigs
• 1 bay leaf
• 1 quart Vegetable Stock or water
• 1/2 cup light cream
• 2 to 3 tablespoons crème fraîche or sour cream, stirred with a fork until loosened
• 2 teaspoons minced parsley

Preparation

Step 1

1. Preheat the oven to 425°F. Toss the vegetables with the olive oil and season with ½ teaspoon salt and some pepper. Put them in a large baking dish with the thyme and bay leaf and roast until tender and glazed, about 1 hour, turning them 2 or 3 times.
2. Transfer the vegetables to a soup pot, add the stock, and bring to a boil. Simmer until the carrots are soft, about 20 minutes, then puree until smooth. Return the puree to the pot, taste for salt, and season with pepper. Stir in the cream.
3. Ladle the soup into bowls, swirl a spoonful of crème fraîche into each, add a little minced parsley, and serve.