Roasted Carrot And Brie Soup

Adapted from a canadian cookbook

Heat oven to 450f and melt the butter in 9 inch square baking pan.

Add carrots and roast for 20 minutes or until lightly browned , stirring occasionally.

Transfer carrots and butter to a large heavy saucepan.

Add onions and cook until translucent.

Add the chicken stock and season with salt and pepper.

Simmer for 30 minutes or until carrots are soft.

Pour about 1 / 3 of the soup in to a blender.

Cut the cheese into small pieces and add to the soup in blender.

Blend until smooth.

Pour into a clean saucepan , blend remaining soup and add to saucepan.

Add the cream and correct seasonings if necessary.

butter, carrots, onion, chicken stock, salt and black pepper, brie cheese, cream