Roasted Carrot Soup

1 pound carrots, cut into chunks
2 small potatoes, cut into chunks
1 large onion, cut into chunks
4 garlic cloves, peeled
2 to 4 tablespoons olive oil
Sea salt and freshly ground pepper
2 thyme sprigs
1 bay leaf
1 quart vegetable stock
1/2 cup light cream
2 to 3 tablespoons sour cream
2 teaspoons minced parsley

Heat the oven to 425° F. Toss the vegetables with the olive oil and season with 1/2 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.

Transfer the vegetables to a soup pot, add the stock, and bring to a boil.  Simmer until the carrotsare soft, about 20 minutes, then puree until smooth.  Return the puree to the pot, salt to taste if needed, and season with pepper.  Stir in the cream.

Ladle the soup into bowls, swirl a spoonful of sour cream into each, add a little minced parsley, and serve.


Makes about 6 cups.

From Vegetable Soups by Deborah Madison