Roasted Carrot Soup

from July/August 2010 TeaTime Magazine

Roasting root vegetables intensifies their flavors, making this carrot soup full of bold color and taste.

1 pound carrots, peeled and chopped
1 cup peeled and chopped celery
1 1/2 cups chopped yellow onion
1 tablespoon chopped garlic
1 teaspoon salt
1 teaspoon ground black pepper
1 cup less-sodium chicken broth
1/2 cup heavy whipping cream
3 tablespoons grated Parmesan cheese
Garnish: 1 recipe Braised Cucumbers (see Download for recipe)

• Preheat oven to 425°.
• Line a baking sheet with parchment paper. Set aside.
• In a large bowl, combine carrots, celery, onion, garlic, salt, and pepper, tossing to mix. Spread vegetables in an even layer on prepared baking sheet.
• Roast until vegetables are golden and tender, approximately 30 minutes.
• Place vegetables in the container of a blender. Add chicken broth, cream, and Parmesan cheese. Blend on high until mixture is smooth. Serve hot or cold.
• Garnish with Braised Cucumbers, if desired.