Instructions: I got this off a Santa Cruz Salad Eatos package (lowfat!). It called for 1 T olive oil to saute the onions, and I confess I did use the oil when I made the soup. I omitted it here. My endnotes show that it ended up being a bean soup too, after I was done with it.

Saute coarsely chopped onion, and 1/2 inch chopped carrots in iron skillet on medium heat for 10 minutes. Preheat oven to 375 F. Place skillet in oven for 45 minutes, stirring occasionally. Then puree in processor with garlic and thyme. Add back to skillet and add broth and cook on low for 30 minutes.

My Notes:
1. I roasted the veggies longer on higher heat - about 425 F for nearly 1 hour. Had to pick off a few burned pieces, but the over-roasting some of the "broth" (water).

2. I used fresh thyme, about 2 t, which made it very thymey at first.

3. I added 2 pinches of cayenne, and 4 large pinches of sweet paprika. And 1/2 T sea salt crystals.

4. I used plain water. Overdid the water, maybe by an extra cup or two.

Tasted okay, but needed something.

5. Decided to thicken it with a can of red beans. Pureed the red beans until smooth, with an extra 2 cloves garlic. Then stirred it in with the rest of the soup. Turned out fairly hearty. Oh, the beans were dumped, liquids and all, since I used a low sodium brand that I got at the HFS.

6. As you might expect from a carrot soup, this tended to have a sweet flavor, enhanced by deglazing the caramelized baking dish.

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