Carrot Soup

Halve the carrots lengthwise. Toss them with olive oil and roast until golden and caramelised.

Warm a medium pot with olive oil. Sauteé the onion for 5 minutes until lightly golden.

Chop the roasted carrots roughly.

Add the carrots and the potato to the pot. Cover the vegetables with stock. Simmer and cook for 10 minutes until the carrots are tender enough to puree.

Puree the soup using a blender (in several batches if necessary). Transfer the puree back to the pot. Add seasoning to adjust taste.