Roasted Carrot And Brie Soup

• 2 tablespoons butter
• 3 cups carrots, coarsely chopped
• 1/2 cup onion, coarsely chopped
• 6 cups chicken stock
• salt and black pepper
• 3 ounces brie cheese (rind removed)
• 3/4 cup cream

1. Heat oven to 450F and melt the butter in 9 inch square baking pan.
2. Add carrots and roast for 20 minutes or until lightly browned, stirring occasionally.
3. Transfer carrots and butter to a large heavy saucepan.
4. Add onions and cook until translucent (about 3-5 minutes).
5. Add the chicken stock and season with salt and pepper.
6. Simmer for 30 minutes or until carrots are soft.
7. Pour about 1/3 of the soup in to a blender.
8. Cut the cheese into small pieces and add to the soup in blender; blend until smooth.
9. Pour into a clean saucepan, blend remaining soup and add to saucepan.
10. Add the cream and correct seasonings if necessary.

butter, carrots, onion, chicken stock, salt, brie cheese, cream

Taken from www.food.com/recipe/roasted-carrot-and-brie-soup-216676 (may not work)