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About the Recipe: Roasting the carrots gives the soup a sweet flavor. Golden potatoes enhance the gold color and smooth texture. The bright taste brings you a fresh-from-the-garden feeling. Top off the soup with some grated pepper cheese.
Prepare Carrot Soup: Place oil in large hot soup pot; add onion and celery; sauté to soften; add garlic; cook 1 to 2 minutes. Stir in roasted carrots and drippings. Add 5 cups broth and potato chunks, thyme, basil, salt, and black pepper. Bring to a boil; reduce heat to medium/low; cover; cook until potatoes are softened, about 25 minutes. Puree soup with a hand blender until smooth. Add additional broth as needed.
Simmer about 10 minutes to combine flavors.
To Serve: Ladle soup into small bowls; sprinkled with grated pepper cheese. Yield: 6 cups
Serves: 4 to 6
pdf for Copy of Recipe – Golden Roasted Carrot Soup
pdf for Copy of Carrot Top Pesto
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