Roasted Carrot Soup

Adapted from My Man's Belly

This is a great fall soup that is light on calories but heavy with flavor. Ben was skeptical while I was cooking (he said it looked like baby food...) but after trying it he agreed that it was quite good, a perfect soup for a cold blustery day.

1 lb carrots

4 apples, peeled, cored and sliced

olive oil

1 medium onion

2 cloves garlic, finely minced

1 Tbps fresh ginger, grated

4 cups chicken stock (or vegetable stock)

salt and pepper to taste

Feta cheese, walnuts, cranberries or croutons to garnish

Milk (optional, to thin out soup)

Preheat oven to 400 (204 C)

Place carrots, apples and onion on a baking sheet and drizzle with oil. Roast in the oven for 45 minutes to an hour.

Remove carrots, apples and onion from the oven and put into a large pot, including any oil from the baking sheet. Add garlic, ginger and salt, saute for several minutes then add chicken stock and simmer for an additional 15 minutes.

Transfer contents of the pot into a blender (or use immersion blender) and puree until smooth. Be VERY careful blending hot liquids. Add milk or chicken stock to thin out soup to a desired consistency (Ben said it looked like baby food before thinning it out).

Ladle into bowls and garnish with Feta, walnuts, croutons or dried cranberries.