Line sheet pan with parchment paper
1/2 red pepper , sliced and cored.
2 pounds Roma romatoes, quartered and seeded
1 Lb carrots, scrubbed and cut into uniform pieces, small coins would work best.
Garlic
Olive oil
Roast at 400 degrees for 55 minutes or until carrots are tender. You should have some carmelizing.
Cool slightly,
Place 1/2 of the veggies in a food processer and add 1 cup water to process.
Transfer to a bowl and process the remaining veggies with another cup of water or just enough to process.
At this point, you can put the purée in a covered container and place in fridge.
When ready to eat. Place purée in sauce pan and add enough milk to soup to make it the desired consistency. Garnish with parsley and salt and pepper.
In cooked the carrots for 75 minters. I would either cut the carrots smaller, or zap them a few ministers in the microwave first.
Carrots, peppers, tomatoes ready for roasting.
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