Recipe - Roasted Carrot And Garlic Soup

1 One fourth pound Carrots
3 Garlic cloves
1 tablespoon Olive oil
Salt and pepper
1 Onion
3 One half cup Vegetable broth
2 tablespoon Whipping cream; optional
1 teaspoon Lemon juice ; (to 2 tspns)

Cut carrots into 1/2inchthick slices. Place on baking sheet with garlic
and toss with olive oil and salt and pepper to taste. Roast at 500 degrees
10 minutes. Cut onion into six wedges. Add to carrots and garlic and stir
to coat with oil. Roast until vegetables are very tender and slightly
charred, about 10 minutes. Put carrots, garlic and onion in blender with
vegetable broth and puree until smooth, adding more broth if needed, 1 to 2
minutes. Pour into saucepan and heat over medium heat, 1 to 2 minutes. Stir
in cream, if using, and lemon juice. Yields 4