Spicy carrot soup

First, preheat the oven to 200 degrees.

Peel and cut the carrot into small strips.

Divide the head of garlic into cloves and peel them.

Line a baking sheet with baking paper. Pour olive oil over each leaf, and put carrots on them, put garlic in the same way. Add pepper and salt, send to the oven.

Roast the carrots until soft, usually about 40 minutes. In the meantime, the carrots are cooking, take a saucepan and melt the butter over medium heat. As soon as it boils, add chopped onion to the pan and fry it for 2-3 minutes.

Reduce the heat and continue to simmer the onion for 15 minutes, until it is completely soft.

We take out the cooked carrots and garlic from the oven and transfer them to the pan with the onions.

Add the broth to the pan, wait until the liquid boils and continue cooking for 5 minutes.

Let the carrot soup cool for 10-15 minutes, then pour it into a blender or food processor.

Add the parsley to the food processor and blend until pureed. If necessary, you can adjust the thickness of the carrot soup with the broth.