Roasted Carrot & Apple Soup - cooking recipe

Ingredients

1 large vidalia onion
3 lbs green apples
3 lbs carrots
1/2 head garlic (More or less to taste)
3 quarts chicken stock
3 -4 tablespoons extra virgin olive oil
salt & pepper (to taste)
2 sprigs thyme
2 sprigs rosemary
2 bay leaves
1 tablespoon cream (optional)

Preparation

Cut carrots & apples into same size pieces to ensure even cooking. Toss with garlic, thyme, rosemary, salt & pepper, and olive oil to coat. Place into roasting pan, and sprinkle a little more olive oil on top. Roast in oven for 20- 30 mins at 300 degrees. (Watch to ensure garlic doesn't burn).
Dump contents into large stock pot, and add 2 boxes of stock. Bring to a boil until cook until carrots are tender & cooked. Remove bay leaves.
With an immersion blender*, blend all ingredients until smooth. With reserved box of stock, add some to desired consistency.
Add 1/2 cup of cream if you desire it for creamier consistency.
* A regular blender or food processor can be used, just be careful dumping contents of hot pot into container of blender.