Ingredients
1/3 cup heavy cream
2 sprigs tarragon, leaves removed
5 cups vegetable stock
1/4 teaspoon pepper
1/2 teaspoon salt
2 tablespoons of butter, melted
3 garlic cloves, skin left on
1/2 onion, cut into 8 wedges
8 large carrots, peeled and cut into ½ inch rounds
Step by step
Preheat your oven to 400 degrees F. Place carrots, onions and garlic onto a baking sheet and drizzle with melted butter. Toss together the vegetables and butter then sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
Bake in the oven for 30-40 minutes until carrots are tender and caramelized. A few minutes before your vegetables are ready to be removed from the oven, heat up your vegetable stock and tarragon leaves in a stockpot over medium high heat. When the vegetables are done, squeeze the garlic out from its skin and add it and the rest of the veggies to the stock.
Use a KitchenAid® Pro Line® Series Cordless Hand Blender to blend the soup until smooth. Lower the heat and add the cream and additional salt to taste. Serve warm.