Roasted Carrot Soup

This is a great soup for kids and babies.

By Elizabeth Savoie Dronet

2 onions
6 peeled carrots or 1 1/2 lbs of baby carrots
1 1/2 Tbs olive oil

4 cups vegetable broth
Sour cream

Preheat oven to 425.  Roughly chop or slice carrots and onions.  In a roasting pan, mix the onions, carrots, oil, 1/4 cup water, salt (not too much because the broth is salty), and pepper.  Cover with foil and roast for 30 minutes.  Remove foil and roast for another 30 minutes.  Remove from oven.  Put mixture into a soup pot.  Add some broth to the roasting pan to gather up any bits still clinging on.  Add the rest of the broth to the pot.  Use an immersion blender to blend until smooth.  Serve hot with a dollop of sour cream.