Carrot Soup

Peel and Chop into 1 inch rounds 1 bag of carrots (I like Trader Joe's multi-colored carrots)
1 vidala onion chopped into large slices
2 large potatoes chopped into cubes
2 tbsp. butter
8 cups chicken broth (or 8 cups water and 8 chicken bouillon cubes)
2 Tbsp. parsley
1 tsp. nutmeg
2 bay leaves
1 + 1 tsp. pepper
1 tsp. salt (plus more to taste)
2 cups milk

1.  Preheat over to 350 degrees.  In a large baking dish place chopped vegetables.  Pour over 2 tbsp. olive oil.  Add 1 tsp. salt and 1 tsp. pepper.  Stir to coat.  Bake for 1 hour or until vegetables are tender.

2.  In large soup pot melt 2 tbsp. butter.  Add roasted vegetables and all remaining ingredients except for the milk.  Bring to a boil.  Turn down to medium-low, cover and simmer for 30 minutes.  Remove Bay Leaves.

3.  Add milk.  Cook for 5-10 minutes on medium-low to heat.  Use immersion blender to blend soup to a thick consistency.  Serve hot.