Roasted Carrot + Tomato Soup

Fall is a around the corner and I have a meal to prepare for friends of ours who just had their fourth kiddo.  Congrats Marchman family!  New baby = Soup time!  My dear friend, Gina made our family a batch of delicious carrot soup last year when I was couch bound from a knee injury. I loved it!  It warmed my heart, soul and helped heal my knee.  I'm serious!

Here it is...

On stove,  sauté 3 cloves of garlic with 1 medium sweet Vadalia Onion in large soup pot on medium to medium low in 2 Tbsp of olive oil or 3 Tbsp of butter (your choice).

Wash, chop and slice, lengthwise 12 to 13 carrots and line on tray.  Wash and slice in fourths Roma tomatoes.  Line on tray, salt (to taste) and cover with 2 Tbsp of olive oil (or butter).  Bake about 30 min. at 350 in oven.  Stir occasionally.

When all is done, add carrots, tomatoes, onions and garlic to blender or food processor and mix on high.  Add veggie broth a little at a time if needed.  Blend to desired consistency.  I prefer chunks, but if you have kiddos they may prefer the mix blended more with less of a chunky bite to it.

Add mix to the large soup pot.  Add the remainder of veggie broth.  Add salt to taste.  Plain Greek Yogurt if you wish.  Dill is desired.  Enjoy with Naan and/or a Ginger Salad on the side.  

Ingredients:

3 cloves garlic

1 medium Onion (sweet or not)

4 Tbsp of Olive Oil (or butter)

1 small bag of carrots (approx. 12-13)

4-6 Roma Tomatoes (the more, the tomatoey)

1 case of vegetable broth (approx. 3 cups)

Salt (to taste)

Plain Greek Yogurt (if desired)

Dried dill (if desired)

A heap of love and enjoy!