Gwilly's Triple Carrot Soup

from Red Crest Cardinal Golf Club

Makes approx. 5 litres

Ingredients:

1lb orange carrots - peeled
1lb purple carrots - peeled
1lb yellow carrots - peeled
4 litres of vegetable stock
2 tablespoons of chopped garlic
1/2 cup Canadian maple syrup
1/2 cup fresh parsley - chopped
Sale & pepper to taste
3 tablespoons of canola oil

Procedure:

1. Peel and cut carrots into cubes.

2. Place cubed carrots on a cookie sheet with parchment paper

3. Drizzle with maple syrup

4. Set oven at 350F, and roast carrots for 30 minutes

5. In a small sauce pot add oil and saute garlic until cooked not burnt.

6. Add roasted carrots, vegetable stock and bring to a boil.

7. Once carrots are soft, transfer to a food processor or blender.

8. Belnd until smooth.

9. Add freshly chopped parsley and salt and pepper.