Roasted Carrot & Apple Soup

• 1 large vidalia onion
• 3 lbs green apples
• 3 lbs carrots
• 1/2 head garlic (More or less to taste)
• 3 quarts chicken stock
• 3 -4 tablespoons extra virgin olive oil
• salt & pepper (to taste)
• 2 sprigs thyme
• 2 sprigs rosemary
• 2 bay leaves
• 1 tablespoon cream (optional)

1. Cut carrots & apples into same size pieces to ensure even cooking. Toss with garlic, thyme, rosemary, salt & pepper, and olive oil to coat. Place into roasting pan, and sprinkle a little more olive oil on top. Roast in oven for 20- 30 mins at 300 degrees. (Watch to ensure garlic doesn't burn).
2. Dump contents into large stock pot, and add 2 boxes of stock. Bring to a boil until cook until carrots are tender & cooked. Remove bay leaves.
3. With an immersion blender*, blend all ingredients until smooth. With reserved box of stock, add some to desired consistency.
4. Add 1/2 cup of cream if you desire it for creamier consistency.
5. * A regular blender or food processor can be used, just be careful dumping contents of hot pot into container of blender.

vidalia onion, green apples, carrots, garlic, chicken stock, salt, thyme, rosemary, bay leaves, cream

Taken from www.food.com/recipe/roasted-carrot-apple-soup-391018 (may not work)