It's light but comforting; satisfying and sweet; a great meal before we get to all that lovely, but heavy, Thanksgiving food! This is a vegetarian recipe as well so this is a great addition to your table if you have some non-meat eaters with you!
Roasted Carrot Soup
Serves 4.
Freezes very well too!
About 2 pounds of carrots, peeled and diced (about 6-8 large-ish carrots)1 large or 2 small onions, peeled and diced
Olive oil
Salt and pepper
2 teaspoons ground cumin
6 cups homemade vegetable stock
1 cup cream
Preheat your oven to 350*.
Combine the carrots and onions on a foil lined baking sheet. Drizzle with olive oil to coat and sprinkle with the salt, pepper, and cumin.
Roast for 45 minutes, or until the carrots are very tender.
In a food processor, or blender, puree with the stock, in batches if needed. Be careful dealing with hot liquids!
Add cream and serve!
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