Brys Estate Vineyard & Winery's Curried Carrot Soup

2 lb carrots, peeled

1 yellow or sweet onion

1 Russet potato

8 cups chicken stock (not broth*)

1 tablespoon curry powder

1 1/2 - 2 tsp salt (to taste)

fresh ground pepper

dash of heavy cream

basil chiffonade* for garnish

*Editor's note: stock is made just from vegetables, meat scraps, bones and no salt or herbs; broth is seasoned stock. To chiffonade basil, roll the leaves up in a 'tube' and slice very thinly.

Dice carrots, onion, and potato into 1 inch cubes. Place on sheet pan, drizzle with olive oil and sprinkle with salt. Toss. Roast on convection bake at 400 degrees for 20 - 30 minutes until lightly browned. If you don't have a convection oven, roast at 425 degrees for approximately 30-45 minutes until lightly browned.

In a soup pot, add roasted carrots, onions, and potatoes. Add chicken stock, 1 1/2 tsp salt, and curry powder. Bring to a boil, then reduce heat and simmer for 30 minutes. Puree soup using an immersion blender. If you don't have an immersion blender (which is one of my favorite kitchen gadgets and can be purchased at any kitchen supply store for less than $30) you can puree the soup in batches in a blender. Stir in 1/4 tsp fresh ground pepper and a dash of cream. Taste for salt and adjust if necessary. Garnish with fresh basil.