Roasted Carrot Soup for a Halloween Menu

If Ina Garten has taught me anything, it's that roasting makes everything delicious. (Also, don't be afraid of half pound increments of butter!) Yes, roasting is an extra step, but it adds such richness of flavor, especially to vegetarian dishes.

I used this recipe, but went ahead and tossed in half a head of garlic (still in it's paper skin) and the onions into the roasting pan with the carrots. The broiler worked it's magic on all of them in no time flat and I saved myself a step. (After the broiler has made it nice and soft, just squeeze the smooshy garlic out of it's paper into the broth. And don't try to resist eating one clove whole. It's turned sweet and buttery by now. Eric and I love to spread it on bread just like that.) I also added some leftover celery to the stock after it had simmered with the ginger.

I served it with a dollop of plain greek yogurt (I find this a more versatile ingredient than sour cream and tend to use them interchangeably. I like the thickness and slight tang of it.) and blue corn tortilla chips. Thyme and freshly ground pepper make for a lovely garnish. I will definitely be making this again. It was hearty, rich, delicious and beautiful to look at. I think it would make a nice addition to a Halloween menu with those colors too, don't you?

What's cooking at your house tonight?