Carrot soup

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Step 1

Chop carrots to 1/2 inch thickand toss with 2 tbsp olive oil and salt. Put on a rimmed baking sheet and roast at 400 F for 30-40 min

Step 2

Sauté onion and garlic, season

Step 3

Once carrots are roasted, add to fry pan and add chicken broth. Scrape fond and let simmer for 15 minutes

Step 4

Let rest for a few minutes after cooking then blend mixture

Step 5

Serve in bowl and garnish with olive oil