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Creamy Carrot Soup


2 tablespoons olive oil

2 tablespoons honey

6 cups diced carrots (about 10 large carrots)

6 cups milk

Handful of vegetable trimmings (carrots, onion, and celery)

1 teaspoon salt

Black peppercorns

3 tablespoons goat cheese

3 tablespoons milk

Fresh thyme, for garnish (optional)


  1. Preheat oven to 450 degrees.
  2. In a large bowl, whisk together olive oil and honey. Add carrots and toss to thoroughly coat. Season to taste with salt and pepper and transfer to a large rimmed baking sheet. Roast the carrots, turning once or twice, 30 to 35 minutes or until tender.
  3. While the carrots are cooking, flavor the milk by combining 6 cups of milk, the vegetable trimmings, 1 teaspoon salt, and a few black peppercorns in a large pot and simmer gently. Strain.
  4. Add the roasted carrots and puree with an immersion blender. For an extra creamy soup, strain through a fine sieve or chinois. Season to taste with salt and pepper.
  5. In a small bowl, combine goat cheese and remaining 3 tablespoons milk. Pour soups into bowls and drizzle with goat cheese mixture and fresh thyme.
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