Roasted Carrot & Garlic Soup

1 head garlic
2 pounds organic carrots
1 large white onion
1 teaspoon sea salt
1 teaspoon dried thyme
Fresh cracked pepper
Olive oil
¼ cup Parmigiano Reggiano cheese
1/3 cup heavy cream
32 ounces (4 cups) chicken broth, turkey broth or vegetable broth

1. Preheat the oven to 4oo degrees. Line a rimmed baking sheet with foil.

2. Peel as much of the skin off the outside the garlic clove as you can. Then chop the end off so the cloves are exposed. Place the head of garlic on a piece of foil big enough to wrap the garlic in. Coat well with olive oil and sprinkle with salt & pepper. Wrap the garlic in the foil and place in the center of the baking sheet.

3. Peel and chop the carrots into about 1 inch pieces. Peel and cut the onion into chunks. Place on the baking sheet and coat well with olive oil, 1 teaspoon sea salt, lots of fresh cracked pepper, and 1 teaspoon dried thyme. Place in the oven and bake until the carrots can be pierced easily with a fork. About 40 to 50 minutes. Toss the vegetables half way through cooking time.



4. In a food processor, puree the cooked vegetables (careful squeezing out the hot garlic cloves) with Parmigiano Reggiano and drizzle in the heavy cream while the machine is on.

5. Place the mixture and the broth into a pot and cook over medium heat until warmed through stirring often. Season to taste with more salt and pepper if desired.