Roasted Carrot and Garlic Soup

Posted in our local newspaper for Easter side dishes. Didn't wait for Easter. This is sooo good. I doubled the recipe so I could share with my daughter and son-in-law. Served it with herb sour dough bread. Didn't need the sour cream on top for me. This recipe was adapted from The Ragland Road Cookbook: Inside America's Favorite Irish Pub by Kevin Dundon.

• Ready In: 1 hr 40 mins
• Serves: 6

Ingredients

• 1  lb carrot, peeled and cut into 2 inch pieces (extra large pieces can be split in half)
• 1  head garlic, cloves separated and peeled
•  olive oil
•  salt and pepper
• 4  tablespoons butter
• 1⁄2 medium onion, thinly sliced
• 1  small leek, cleaned and thinly sliced (white and very light green parts only)
• 1  celery rib, finely chopped
• 4  cups  vegetable stock, divided use
• 1⁄3 cup heavy cream
•  sour cream, creme fraiche, plain yogurt or   unsweetened  whipped cream (to garnish)

Directions

1. Heat oven to 350 degrees.
2. Arrange the carrots and garlic on a foil lined rimmed baking sheet sprayed with Pam. Drizzle with olive oil and season with salt and pepper. Roast 40 minutes or until vegetables are softened and browned.
3. In a large saucepan, melt butter over medium heat. Add the onion, leek and celery and cook, stirring occasionally, until vegetables are softened, about 5 minutes. Add the roasted carrots and garlic to the pot and cook, stirring, for 1 to 2 minutes.
4. Then pour in 2 cups of the vegetable stock. Bring to a boil, reduce heat and simmer 20 minutes. Remove from heat. Add the heavy cream.
5. Working in batches in a traditional blender or using an immersion blender, puree until smooth and velvety, adding the remaining stock as needed to create desired texture. (I used all the broth.).
6. Return to heat and cook just until heated through. Serve garnished with a dollop of sour cream, creme fraiche, yogurt or whipped cream.