With bulk bags of sweet, earthy carrots coming in from the farms, it is a perfect time to make some creamy carrot roasted soup. Start by roasting your carrots and meanwhile, sauté onion, garlic, ginger and rosemary. Once the carrots are out of the oven, combine them with your sautéed vegetables and some vegetable or chicken broth. Simmer for a while to combine the flavors and then blend to creamy perfection. Garnish with pepitas and serve with polenta bread and a massaged kale salad.
