Roasted Carrot and Garlic Soup

• carrot↗1 lb

  peeled and cut into 2 inch pieces (extra large pieces can be split in half)

• head garlic↗1

  cloves separated and peeled

• olive oil↗
• salt and pepper
• butter↗4 tablespoons
• onion↗1⁄2

  thinly sliced

• leek↗1

  cleaned and thinly sliced (white and very light green parts only)

• celery rib↗1

  finely chopped

• vegetable stock↗4 cups

  divided use

• heavy cream↗1⁄3 cup
• sour cream, creme fraiche, plain yogurt or unsweetened whipped cream↗

  to garnish

Step-by-step instructions

1. 1

   Heat oven to 350 degrees.

2. 2

   Arrange the carrots and garlic on a foil lined rimmed baking sheet sprayed with Pam. Drizzle with olive oil and season with salt and pepper. Roast 40 minutes or until vegetables are softened and browned.

3. 3

   In a large saucepan, melt butter over medium heat. Add the onion, leek and celery and cook, stirring occasionally, until vegetables are softened, about 5 minutes. Add the roasted carrots and garlic to the pot and cook, stirring, for 1 to 2 minutes.

4. 4

   Then pour in 2 cups of the vegetable stock. Bring to a boil, reduce heat and simmer 20 minutes. Remove from heat. Add the heavy cream.

5. 5

   Working in batches in a traditional blender or using an immersion blender, puree until smooth and velvety, adding the remaining stock as needed to create desired texture. (I used all the broth.).

6. 6

   Return to heat and cook just until heated through. Serve garnished with a dollop of sour cream, creme fraiche, yogurt or whipped cream.