Roasted Carrot Soup
6 large carrots, peeled and halved lengthwise
20 leaves of sage
2 tablespoons extra-virgin olive oil
salt and pepper to taste
- Preheat the oven to 450 F.
- Place the carrots and sage in a glass roasting pan and coat with the olive oil, then season to your liking.
- Roast the carrots until tender (about 40 minutes).
- Puree the carrots and sage until smooth, adding either water or milk to thin out (depending on your tastes).
- Slowly reheat over the stove and serve.