Roasted Carrot Soup

The veggies in this soup are roasted prior to adding them to the stockpot. This ensures a caramelization process that adds depth and just a touch of sweetness. And the best part is that because it's soup, there's no need to measure...anything!

Ingredients:

• One bunch of large carrots
• One large sweet onion
• Olive oil
• Kosher salt & ground pepper
• One shallot, minced
  
• One box or two cans low-sodium chicken broth
• 2 bay leaves
• 1/4 cup sour cream (optional)
  

Chop one bunch of large carrots into 1" pieces and roughly slice one sweet onion. Toss on a baking sheet with olive oil. Sprinkle with kosher salt and pepper. Roast at 400 degrees until onions brown and carrots are tender, about 40 minutes.

Carrots should be easily pierced with a fork and onions should be caramelized

Add a Tablespoon of olive oil into an empty stockpot and heat over medium-high heat. Once pan is hot throw in shallots and saute until soft, about 3 minutes.

Throw carrots & onions in a large stockpot and cover with low-sodium chicken broth. Add a couple of bay leaves. Bring to a boil, then simmer over low heat (with the lid on) for 15-20 minutes.

Discard the bay leaves. Use an immersion blender to blend the soup until smooth. If you don't own one of these nifty gadgets, use a blender and blend two cups at a time.
For extra creaminess add 1/4 cup of sour cream and stir until melted.