Roast carrot soup

We had a ton of carrots.  They were big n’all.  So I roasted in butter and olive oil for about an hour, with a tomato.  Then whizzed with water and a dash of stock.  It is very creamy, by really whizzing for a long time.  The kids and enjoyed it with the nice ciabatta bread from Thomas bakery and butter.  One way to get one of the five-a-day.