Roasted Carrot And Garlic Soup - cooking recipe

Ingredients

1 lb carrot, peeled and cut into 2 inch pieces (extra large pieces can be split in half)
1 head garlic, cloves separated and peeled
olive oil
salt and pepper
4 tablespoons butter
1/2 medium onion, thinly sliced
1 small leek, cleaned and thinly sliced (white and very light green parts only)
1 celery rib, finely chopped
4 cups vegetable stock, divided use
1/3 cup heavy cream
sour cream, creme fraiche, plain yogurt or unsweetened whipped cream (to garnish)

Preparation

Heat oven to 350 degrees.
Arrange the carrots and garlic on a foil lined rimmed baking sheet sprayed with Pam. Drizzle with olive oil and season with salt and pepper. Roast 40 minutes or until vegetables are softened and browned.
In a large saucepan, melt butter over medium heat. Add the onion, leek and celery and cook, stirring occasionally, until vegetables are softened, about 5 minutes. Add the roasted carrots and garlic to the pot and cook, stirring, for 1 to 2 minutes.
Then pour in 2 cups of the vegetable stock. Bring to a boil, reduce heat and simmer 20 minutes. Remove from heat. Add the heavy cream.
Working in batches in a traditional blender or using an immersion blender, puree until smooth and velvety, adding the remaining stock as needed to create desired texture. (I used all the broth.).
Return to heat and cook just until heated through. Serve garnished with a dollop of sour cream, creme fraiche, yogurt or whipped cream.