RECIPES

Roasted Carrot Soup

7 Large carrots (peeled)

1 Leek (white part only, julienne)

2 Stalks Celery (large Dice)

1/2 med onion (large dice)

2 cloves garlic (crushed)

2 tsp smoked paprika 

6 cups water 

1/4-1/2 c heavy cream

olive oil-as needed
s/p-as needed

preheat oven 375 degrees
Cut carrots into thirds. toss in olive oil and season with salt and pepper 

roast carrots in until just starting to brown and begins to soften. remove from oven. 

add oil from roasting pan of carrots into pot and add more olive oil if necessary.

sweat onions, leaks, celery. 

add garlic

add paprika

add carrots.  let sweat for 2 minutes.

add water

bring to simmer. let simer about 45min-1 hr (until carrots can be easily mashed with a fork)

remove heat, and puree using a hand blender or blender

bring soup up to temp

stir in cream.  adjust to desired consistency. (about the thickness of heavy cream)

taste and adjust seasoning with salt and pepper.