Roasted Carrot Soup

Roasted Carrot Soup

Michal Frischman
Kosher.com

While root vegetable soups are supposed to be a winter thing, this one is good all year round.

Type: Parve Prep Time: 80 minutes Level: Not mentioned

Main ingredients

2 pounds (1 kilogram) carrots, washed and cut into 1-inch (2- and- 1/2-centimeter) slices (I don’t peel them)

3 onions, cut into 1/8s

1 celery root, peeled and cubed

Bartenura Olive Oil, for drizzling

1 and 1/2 teaspoons salt

1 and 1/2 teaspoons sugar

1 and 1/2 teaspoons garlic powder

1 teaspoon paprika

1 head garlic

10 cups Empire Chicken Stock

Garnish

1 carrot, peeled and sliced extra thin on a mandolin or with a vegetable peeler

2 tablespoons Bartenura Olive Oil

From Kosher.com