1 tablespoon thyme
1 tablespoon dill
1 tablespoon rosemary
1 gallon vegetable stock
1/2 cup cream
salt and pepper
Pre-heat the oven to 350℃. Wash the carrots - scrub well. Cut the carrots in smaller
pieces, cover with olive oil and all the herbs
and bake the carrots in the oven for about 20 minutes.
Peel and slice
the onion and sauté it in a pot. Peel the potatoes and cut those in
small pieces and add to the pot together with the baked carrots and vegetable stock .
Let it boil for about 15 minutes. Take the pot away from the heat and
blend it into a nice puree. If using a blender, put it back into the
pot, add the cream (optional) and let it simmer on low heat for a few
minutes. Serve it with croutons.