Roasted Carrot Soup

I am notorious for making up recipes but not writing them down, hence many a tasty dish was never replicated.
I'm writing this one down!
It is inspired by a roasted potato soup from Soup Makes the Meal by Ken Haedrich.
Like many soups, it tastes even better the next day.


Roasted Carrot Soup

2 lbs. carrots, scrubbed and cut into 3/4 inch chunks
1 onion coarsely chopped
2 large potatoes, cut in 3/4 inch cubes
olive oil
salt
pepper
1/2 tsp. thyme
1 quart vegetable or chicken broth
1-2 cups milk
1-2 tsp. garam masala
1/2 tsp. S&B curry
juice and minced zest of one orange

Heat oven to 500 degrees.
Toss carrots, onions and potatoes with olive oil, salt and pepper in oven proof dish with low sides.
Roast for 30 minutes, stirring once after about 15 minutes. Vegetables will be tender and browned.
Heat broth in large pot. Add vegetables. Blend with immersion blender until smooth, adding milk and seasonings. Stir in orange juice and zest. Heat until steamy. Adjust seasonings to taste.


Note: "S&B Oriental Curry Powder" is in the grocery store with Japanese food. It comes in a 3 oz., round, yellow and red tin. It is great for curried chicken or shrimp salads or any recipe that calls for curry powder.