Ingredients:
1 pound carrots, cut into chunks
2 small potatoes, cut into chunks
1 large onion, cut into chunks
5 cloves garlic, peeled
1-4 tablespoons olive oil
sea salt and freshly ground pepper
2 hefty thyme sprigs
1 bay leaf
1 quart vegetable stock
½ cup light cream
2-3 tablespoons crème fraiche, or sour cream, or Greek yogurt, stirred with a fork until loosened
2-3 tablespoons minced parsley

Directions:

  1. Preheat oven to 425 degrees. Toss the vegetables with olive oil and season with ½ teaspoon salt and some pepper. Put them in a large baking dish with the thyme and bay leaf and roast until tender and glazed, about 1 hour, turning them 2-3 times.
  2. Transfer vegetables to a soup pot, add the stock, and bring to a boil. Reduce the heat, and simmer until the carrots are soft, about 20 minutes, then purer until smooth. Return to the pot, taste for salt, and season with pepper. Stir in the cream.
  3. Ladle the soup into bowls, swirl a spoonful of crème fraiche into each bowl, add a little parsley, and serve.

Makes about 6 cups