Roasted Carrot Soup - Serves 2

ingredients

• 1 lb. small carrots (peel and diced)
• 1 cup Spanish onion (diced)
• 2 cups chopped mushrooms
• 1 tablespoon minced garlic
• 1 cup potato (peel and dice)
• 1/4 cup white wine
• salt and pepper
• 2 cups chicken broth
• 1 cup diced tomatoes
• 1 cup Stonewall Kitchen Vidalia Onion Fig Sauce
• 1/2 cup sour cream
• 1/4 cup crumbled feta cheese
• 2 tablespoons chopped parsley
• Enough water to cover vegetables

directions

1. Roast diced carrots with a little olive oil, salt and pepper in a 400 degrees F oven for 20-30 minutes.
2. In a heavy bottom pot brown the onion in a small amount of olive oil; once browning has occurred add the mushrooms and allow them to sear, then add the minced garlic.
3. Add the roasted carrots and potatoes to the pot...deglaze with white wine and season with salt and pepper.
4. Add the tomatoes and Stonewall Kitchen Vidalia Onion Fig Sauce.
5. Add the parsley and enough water to cover the vegetables, simmer until all is tender.
6. In batches puree in the blender till smooth. Return to a pot and whisk in sour cream, adjust the seasoning and top with crumbled feta cheese, salt & pepper. Broil until golden brown. (approx 20 minutes)