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Roasted Carrot Soup

This is a very smooth rich soup. A perfect replacement for a salad on a cold night or serve it at lunch with a sandwich.

Ingredients

2 lb	carrots
4 each	medium sweet apples
2 each	small bulb fennel
1 cup	olive oil
2 each	cloves garlic
2 tbsp	fresh ginger
1 1/2 tsp	kosher salt
7 cup	chicken stock

Steps

1	Cut carrots into 1" slices. Peel and core 2 apples and cut each apple into 8 wedges. Use the white bulb only of the fennel and slice it into 1" strips.
2	Coat vegtables in olive oil and place on a cookie sheet with sides. Bake in oven for 60 minutes at 325 degrees.
3	Remove from the cookie sheet and place vegetables in a large saucepan. Add garlic, ginger, salt and chicken stock. Bring to a boil and let simmer for 15 minutes. Let stand and cool for another 15 minutes.
4	Transfer contents of the saucepan to a blender in batches and purree until smooth. Add more stock to thin soup to desired consistency.
5	The soup can be stored/refrigerated for 1 day. Warm soup as necessary for serving. Slice a cored apple in thin slices and use the apple slices along with shredded carrot to garnish soup in individual bowls.