Roasted Carrot and Beet Soup with Rosemary Croutons

I am a soup lover! And this could grow to be my all time favorite fall soup...roasting the carrots and  onion, just intensifies their natural sweetness. If you like a creamy style soup, just before serving stir in cream, then just heat through.

4 c chopped, cooked Beets (take your favorite from Old Path, Gaia's Breath or The Farm B/B
1 lb Old Path Carrots
1 large The Farm Walla Walla onion
1" piece of fresh ginger, grated
s/p
olive oil
4 c chicken stock (or veggie)
3 c water
1 tbsp chopped fresh rosemary.

Preheat oven to 400 degrees F.

Cut ends off of carrots, peel and cut into about 1" pieces, place on a large baking sheet. Peel and cut onion into large chunks add these to the carrots. Drizzle with olive oil, season with salt and pepper.

Roast in oven for 40-45 minutes.

Just before carrots are done, place 2 tbsp of oil in a large stockpot, over medium heat. Add in rosemary and ginger. Add the beets, carrot/onion stir to combine. Pour in stock and water, bring to a boil.Place a lid on pot, reduce and simmer until vegetables are tender, about 30-45 minutes.

Using a blender, food processor or a hand blender, carefully puree soup, in batches if necessary. Return to pan and allow to heat through. Careful not to boil once it is purred, if you reheat soup, do so over low heat.

(Serve with a dollop of Maple Hill Creamery Greek yogurt.)

Rosemary Croutons:

1/2 Heidelberg's French Bread, cut into large chunks
3-4 tbsp olive oil
1 tbsp fresh rosemary finely chopped
s/p

Preheat oven to 350 degrees.

Place cube of bread on a large baking sheet. Drizzle with oil, season with s/p and rosemary. Toss to coat. Bake for 25-30 minutes or until just golden brown.