roasted carrot soup

Continuing our theme for Thanksgiving...how 'bout some carrot soup?
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!