Carrot Soup

Directions

1. 1
   1.
2. 2
   Scrub and rough dice carrots.
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   2.
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   Use a large spoon to toss carrots in large bowl with half of the olive oil, salt, and pepper.
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   3.
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   Transfer to baking pan and roast in oven 10-20 minute or until soft.
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   4.
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   Peel and rough dice onions.
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   5.
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    Toss in a large bowl with the rest of the olive oil, salt, and pepper.
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    6.
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    Transfer to baking pan and roast 8-15 minute or until done.
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    7.
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    Transfer carrots and onions along with roast liquid from pan to kettle on stove and heat over medium heat until vegetables are very soft.
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    8.
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    Thin using vegetable stock; (see attached recipe) adjust to baby food consistency.
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    (Most of the stock will be used).
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    9.
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    Puree soup mixture using blender or food processor.
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    10.
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    Stir in cream.
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    11.
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    Adjust soup to thin applesauce consistency using stock.
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    12.
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    Season soup to taste with salt and pepper.
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    13.
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    Check temperature of soup (should be maintained at approximately 160 degrees ).
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    14.
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    Preheat griddle to 350.
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    15.
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    Julienne cut sage.
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    16.
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    Hand chop walnuts roughly.
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    17.
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    Saute sage and walnuts with olive oil on griddle until lightly browned, about 5 minutes.
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    18.
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    Portion soup into 1/2 cup servings using 1/2-cup spoodle.
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    19.
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    Garnish with sage and walnut mixture.