8 large carrots washed and peeled
4 cups of broth (vegetable or chicken)
4 tablespoons olive oil
salt, pepper and herbs to taste
pinch of ground cayenne pepper
Step 1: Preheat oven. Spread carrots on a baking sheet with 2 tablespoons of olive oil, making sure that each carrot is well coated. Roast for 30-45 minutes, until the carrots have brown edges and have released their juices.
Step 2 :Remove carrots from oven and put into blender with the broth (make sure not to over-fill blender). Puree the soup, and pour into a saucepan.
Step 3: Heat the soup, add some salt and pepper, any herbs, and the cayenne. Serve with an herb garnish and a drizzle of olive oil.
Source: Elizabeth Stark.