Friday, December 2, 2011

Quick and Easy Carrot Soup

2# carrots
1 onion
2 potatoes
1 tablespoon thyme
1 tablespoon dill
1 tablespoon rosemary
olive oil
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.