Roasted Carrot Soup

• 1 medium onion cut into 8 pieces
• 2 lb carrots cut into large chunks
• 3 cloves garlic cut in half
• 3 Tablespoons canola oil
• 1 teaspoon ground pepper
• 1/2 teaspoon coarse salt
• 4 cups chicken stock
• 2 cups homogenized milk

1. Preheat oven to 400F.
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.

onion, carrots, garlic, canola oil, ground pepper, coarse salt, chicken stock, homogenized milk

Taken from www.epicurious.com/recipes/member/views/roasted-carrot-soup-1274854 (may not work)