Roasted Carrot And Brie Soup - cooking recipe

Ingredients

2 tablespoons butter
3 cups carrots, coarsely chopped
1/2 cup onion, coarsely chopped
6 cups chicken stock
salt and black pepper
3 ounces brie cheese (rind removed)
3/4 cup cream

Preparation

Heat oven to 450F and melt the butter in 9 inch square baking pan.
Add carrots and roast for 20 minutes or until lightly browned, stirring occasionally.
Transfer carrots and butter to a large heavy saucepan.
Add onions and cook until translucent (about 3-5 minutes).
Add the chicken stock and season with salt and pepper.
Simmer for 30 minutes or until carrots are soft.
Pour about 1/3 of the soup in to a blender.
Cut the cheese into small pieces and add to the soup in blender; blend until smooth.
Pour into a clean saucepan, blend remaining soup and add to saucepan.
Add the cream and correct seasonings if necessary.