A simple, light soup. Serve it as a first course, or add a tossed green salad and make it a meal.
1# Baby Carrots
2T Olive Oil
4 Cloves Garlic, smashed
1 Medium Onion, cut into 1/8ths
2-3 cps vegetable broth
No nutrition information available
Preheat oven to 450F. Toss carrots, onion, and garlic with the olive oil. Season with salt and pepper. Roast in pre-heated oven for 20-30 minutes until slightly caramelized, stirring every 10 minutes.
Remove from oven, let cool.
Place roasted veggies in blender with 2 cups of vegetable broth. Puree until smooth. Add additional broth if soup is too thick.
Season with salt and pepper. Garnish with your favorite herb. Dill is lovely!