Ingredients
1 medium onion cut into 8 pieces
2 lb carrots cut into large chunks
3 cloves garlic cut in half
3 Tablespoons canola oil
1 teaspoon ground pepper
½ teaspoon coarse salt
4 cups chicken stock
2 cups homogenized milk
Preparation
Preheat oven to 400F. Toss onions, carrots, garlic, oil, salt and pepper together in a roasting pan. Roast uncovered for 1 ½ hours, stirring every 20-30 minutes. Remove from oven and allow cooling at room temperature for at least 30 minutes. In 2-3 batches, place roasted mixture into a blender and add enough stock to allow blending. Pour into a large stockpot and place over med-low heat. If there is any remaining chicken stock, add it to the pot along with the milk. Heat through and add salt and pepper to taste.
