Roasted Carrot And Brie Soup

1. 1

   Heat oven to 450F and melt the butter in 9 inch square baking pan.

2. 2

   Add carrots and roast for 20 minutes or until lightly browned, stirring occasionally.

3. 3

   Transfer carrots and butter to a large heavy saucepan.

4. 4

   Add onions and cook until translucent (about 3-5 minutes).

5. 5

   Add the chicken stock and season with salt and pepper.

6. 6

   Simmer for 30 minutes or until carrots are soft.

7. 7

   Pour about 1/3 of the soup in to a blender.

8. 8

   Cut the cheese into small pieces and add to the soup in blender; blend until smooth.

9. 9

   Pour into a clean saucepan, blend remaining soup and add to saucepan.

10. 10

    Add the cream and correct seasonings if necessary.

* Per serving · 4 servings · Values may vary.

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