Roasted Carrot Soup

• 1 small onion
• 1 bunch carrots (about 1 pound), peeled and cut into 2-inch chunks
• 1 small Belgian endive, quartered lengthwise
• 2 tablespoons olive oil
• 1/4 teaspoon coarse salt, plus more for seasoning
• Pinch of freshly ground pepper, plus more for seasoning
• 1 bay leaf
• 2 cups homemade or low-sodium store-bought chicken stock, plus more for thinning
• 1/3 cup heavy cream or milk
• 1/4 teaspoon grated peeled fresh ginger, or to taste
• Creme fraiche, for garnish (optional)

1. Preheat the oven to 450F.
2. Cut the onion into 8 wedges (keep the root end intact to hold the layers together).
3. Toss the onion, carrots, endive, oil, salt, and pepper in a medium bowl.
4. Transfer to a rimmed baking sheet, and spread in a single layer.
5. Roast the vegetables, turning occasionally, until the edges are deep golden brown, about 30 minutes.
6. Cut off the root end from the onion.
7. Transfer all vegetables to a large saucepan, and add the bay leaf.
8. Add enough stock to just cover (about 2 cups).
9. Bring to a simmer, and cook until the carrots are very soft, about 30 minutes.
10. Let cool slightly, and discard the bay leaf.
11. Puree the vegetables and stock in a blender until smooth (work in batches, if necessary, to avoid filling blender more than halfway).
12. Transfer the puree to a clean pan; place over low heat.
13. Stir in the cream; add stock to thin the soup to desired consistency.
14. Season with salt and pepper; stir in the ginger.
15. If desired, pipe creme fraiche onto each serving, or place a dollop on top.

onion, carrots, endive, olive oil, coarse salt, ground pepper, bay leaf, chicken, heavy cream, fresh ginger, creme fraiche

Taken from www.epicurious.com/recipes/food/views/roasted-carrot-soup-392299 (may not work)