Roasted Carrot Soup

1. 1

   Preheat oven to 400F.

2. 2

   Toss onions, carrots, garlic, oil, salt and pepper together in a roasting pan. Roast uncovered for 1 1/2 hours, stirring every 20-30 minutes. Remove from oven and allow cooling at room temperature for at least 30 minutes. In 2-3 batches, place roasted mixture into a blender and add enough stock to allow blending. Pour into a large stockpot and place over med-low heat. If there is any remaining chicken stock, add it to the pot along with the milk. Heat through and add salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.