SOUP - Roasted Carrot Soup

By Aemelia

Ingredients

• 7 large carrots, peeled, cut into 2" pieces
• olive oil
• salt & pepper to taste
• 1/4 teaspoon cayenne (less or more depending on your tolerance for heat)
• 2 1/2 cups chicken stock
• 1 cup milk
• garnish: fresh thyme, cream (optional)

Details

Servings 5
Adapted from mangotomato.com

Preparation

Step 1

1. Preheat the oven to 450.

2. In a bowl drizzle carrots with olive oil and season with salt & pepper, and cayenne. Mix well.

3. Transfer the carrots onto a parchment-lined cookie sheet and roast in the oven for about 30 minutes, until the carrots are tender. They will turn a nice golden-brown color.

4. Let the carrots cool a bit, then add them to a blender and puree with chicken stock and milk. [Note, to make this soup vegetarian, use vegetable stock or water instead of chicken stock.]

5. Pour the soup into a stockpot and reheat. To serve, garnish with fresh thyme and a bit of cream.