roasted carrot soup

This is one of my favorite soups for postpartum, it’s fairly quick to prepare and is deeply satisfying for a fatigued mother.

Ingredients:

• 1 lb carrots

• 8 c Spring Water

• 3 cloves garlic

• 1/2 onion

• 1 honey nut squash

• Olive Oil

• Salt&Pepper

• Pepitas

To Make:

1. Roast carrots, onion and garlic on a sheet pan at 350 degrees until carrots, garlic and onion is tender- about 35 minutes

2. Add carrots and onion to 1 T of olive oil to soup pot and squeeze 3 cloves from bulb of garlic to pot

3. Add Spring water and season with salt and pepper

4. Bring pot to a boil, reduce heat and simmer for at least 1 hour- the longer the better for more flavor

5. Add ingredients to a vitamix, doing only half a time, or use an immersion blender

6. If soup is too thick add 1/2 c water at a time

7. Taste and season with salt and pepper, add olive oil and pepitas to for garnish