Roasted Carrot Bisque

Ingredients:

1 Cup Cherry Tomatoes

1 ½ Pounds Carrots

2-3 Garlic Cloves

1 Tablespoon Olive Oil

2 Tablespoons Butter

3 Large Shallots

½ Cup Heavy Cream

Pinch of Nutmeg

4 Cups Chicken Broth

Bundle of Thyme

Puff Pastry

Egg with 1 Teaspoon Water (Egg Wash)

1 Teaspoon Salt

¼ Teaspoon Black Pepper

Instructions:

Preheat oven to 400 degrees.

Diagonally and evenly chop Carrots and lay them on a sheet pan.

Season with Salt and Pepper, and layer with Olive Oil.

Place to roast in a 400-degree oven for 30-40 minutes.

Mince Shallots and add to the soup pot with Olive Oil and Butter.

Once translucent, add Garlic and Cherry Tomatoes until they begin to burst.

Cut your Puff Pastry using your carrot-shaped cookie cutters.

Brush Egg Wash over the top and sprinkle Thyme on the leaf portion and Parmesan on the Carrot side!

Add your Roasted Carrots to your soup pot and mix.

Add the Chicken Broth and let it simmer for 15-20 minutes.

Using an immersion blender (or a regular one), blend your Soup until smooth.

Grate in a sprinkle of Nutmeg, Cream, Salt, and Black Pepper.

Enjoy:)