I recently drove to the Central Coast and saw so many trailer loads of carrots on the road!  I love going down the freeway and seeing our state’s bounty in transit, straight from the field to it’s next destination.  I think about all the hard-working hands that labored to get it to that point.  From the farmer’s forethought to work the soil before those carrots were even planted, right down to the laborers who pulled them from the ground, everyone plays an integral part.  

Even though I love all the artistic hues of the new carrot colors (purple, rust, yellow), I used traditional orange carrots for this recipe.  I didn’t want my end result to be a strange color that certain *ahem* people in my family might be opposed to.  But feel free to use any combination of color here for the carrots.  The color does not change the taste of the carrot, either.  

This recipe calls for the roasting of the carrots first, which allows the taste of this soup to have a beautiful, deep flavor.  I also added a whole head of roasted garlic to this soup and the addition is essential.  The nutty essence is sublime!

These carrots were so large that I cut them into thirds so when roasted, the doneness would be even throughout.  

Once the vegetables are tender, place them into a heavy saucepan over a low heat and add the liquids.  I used an immersion blender to incorporate all the ingredients together.  Easy peasy!

This soup is perfect for a light weekday meal or even a lunch on the go.  

I served it with a few bread sticks and a small salad.  

Don’t be shy!  Break up a few of those breadsticks and crumble them on the top.  Dig in!

Here is the easy recipe for you…