Roasted Carrot Soup with Thyme and Goat Cheese
organic brown onions
organic olive oil
organic vegetable stock
organic goat cheese
Preheat your oven to 200c.
Peel and roughly chop your carrots, saving the peel and carrot ends for stock.
In a large baking tray, toss the carrot chunks with one tablespoon of the olive oil and roast 20 minutes or so until softened and starting to turn really golden on the outside.
Meanwhile, heat the remaining 2 tablespoons of olive oil in a large pot and saute the onion and garlic over medium-low heat until softened.
Add the carrots, the peeled and chopped potato, the stock, two sprigs of the thyme, and salt and pepper.
Bring to a boil and then turn down heat. Simmer 20 minutes until all the vegetables are soft.
Blend with a stick blender until totally smooth, and serve with crumbled goat cheese, a sprinkle of thyme and a little drizzle of olive oil.