roasted carrot soup
roasted carrot soup with large carrots, onions, garlic cloves, butter, salt, pepper, vegetable stock, tarragon leaves, heavy cream
large carrots, onions, garlic cloves, butter, salt, pepper, vegetable stock, tarragon leaves, heavy cream
- 8.0 large carrots
 - 0.5 onions
 - 3.0 garlic cloves
 - 2.0 tablespoon butter
 - 0.5 teaspoon salt
 - 0.2 teaspoon pepper
 - 5.0 cup vegetable stock
 - 2.0 sprig tarragon leaves
 - 0.3 cup heavy cream

- preheat your oven to 400 degrees f.
 - place carrots, onions and garlic onto a baking sheet and drizzle with melted butter.
 - toss together the vegetables and butter then sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
 - bake in the oven for 30 40 minutes until carrots are tender and caramelized.
 - a few minutes before your vegetables are ready to be removed from the oven, heat up your vegetable stock and tarragon leaves in a stockpot over medium high heat.
 - when the vegetables are done, squeeze the garlic out from its skin and add it and the rest of the veggies to the stock.
 - use a kitchenaid pro line series cordless hand blender to blend the soup until smooth.
 - lower the heat and add the cream and additional salt to taste.
 - serve warm.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 8.0 large carrots
- 0.5 onions
- 3.0 garlic cloves
- 2.0 tablespoon butter
- 0.5 teaspoon salt
- 0.2 teaspoon pepper
- 5.0 cup vegetable stock
- 2.0 sprig tarragon leaves
- 0.3 cup heavy cream

 ### Assistant: The ingredients you'll need are:
- 8.0 large carrots
- 0.5 onions
- 3.0 garlic cloves
- 2.0 tablespoon butter
- 0.5 teaspoon salt
- 0.2 teaspoon pepper
- 5.0 cup vegetable stock
- 2.0 sprig tarragon leaves
- 0.3 cup heavy cream


You can follows these steps to make the recipe:
- preheat your oven to 400 degrees f.
- place carrots, onions and garlic onto a baking sheet and drizzle with melted butter.
- toss together the vegetables and butter then sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
- bake in the oven for 30 40 minutes until carrots are tender and caramelized.
- a few minutes before your vegetables are ready to be removed from the oven, heat up your vegetable stock and tarragon leaves in a stockpot over medium high heat.
- when the vegetables are done, squeeze the garlic out from its skin and add it and the rest of the veggies to the stock.
- use a kitchenaid pro line series cordless hand blender to blend the soup until smooth.
- lower the heat and add the cream and additional salt to taste.
- serve warm.
- .

