Simple Roasted Carrot Soup

It's still cold and not quite spring, so let the soup recipes continue! This carrot soup is simple, quick and super filling.  

Ingredients:

2 pounds carrots, peeled and cut into 1-2 inch pieces
1 medium onion, halved and sliced thinly
1 garlic clove, minced
1 tablespoon butter
6 cups chicken or vegetable broth
1/4 teaspoon pepper
1/2 teaspoon salt
olive oil

Method:

Preheat oven to 375.  Toss carrots with 2 tablespoons oil, salt and pepper. Spread carrots on foil lined sheet pan, all one level.  Roast for 25-30 minutes or until fork tender. 

Meanwhile, over medium heat, melt butter and 1 tablespoon of oil over in medium dutch oven or other heavy bottom sauce pot.  Sauté onion with lid on to caramelize onions, stirring frequently, until soft.  Add a splash of water if onions start to brown or stick to bottom.  Once water has evaporated, add garlic and cook for 1 minute more.  Add broth and carrots and bring to a simmer for 5 - 10 minutes.  Remove from heat and blend until smooth or preferred consistency is reached.  Taste and season if needed.  Serve with a dollop of sour cream and enjoy!