Roasted Carrot Soup

A new twist on carrot soup. The roasted vegetables give the soup a sweet, smoky flavor. It was nice and filling, and everyone loved it.

INGREDIENTS (serves 4):

800g carrots, peeled and roughly chopped
1 onion, peeled and roughly chopped
1/2 cup olive oil
1 tbsp soy sauce
1 bay leaf
1 tsp honey
2 liters vegetable stock
salt and pepper
creme fraiche and mint leaves, if desired

PREPARATION:

Preheat oven at 400F/200C.

Whisk together the olive oil and soy sauce and coat the vegetables. Roast for 30 minutes on a baking sheet, allowing the vegetables to turn a serious color of brown. Tip the vegetables into a saucepan (you may need to scrape them off the sheet) with the bay leaf, honey and vegetable stock. Simmer for 10 minutes, remove bay leaf and blend until smooth.

Top with creme fraiche and chopped mint.