"Love Bunny Carrot Soup"

• A few of my readers suggested that instead of posting my recipes on the side panel of the blog, they want them to be an actual post so that they get alerted via email when a new one has been added!  SO here ya go!  Inspired by my daughters recent stent with strep here is our Love Bunny Carrot soup story!
  
  Returning home from a week long Halloween trip to Pismo I noticed my daughter was not looking and feeling so hot.  We ended up in the E.R. and she got diagnosed with strep...  Surprising to me mostly because she stays at home with me all the time so where she got it?  Who knows!!!! ;)  Smooching on the boys at play group again I take it.  The morning after our evening E.R. trip I was lying in bed with my little sweet heart and asked her "Bryten what you you like for breakfast?"  Her reply (She is 4.5)"Welllllll mommy I have gave it a lot of fought" (thought)... "And I think we should make carrot soup for breakfast, because I need to eat more vegetables so I can feel better".  I said "That sounds like a great idea Nana (one of my several nicknames for her) you have great ideas"  She said "well I know why I got sick, it's because sometimes ifeeget (I forget) to eat my vegetables"...  Ummmm can we say in love...  My daughter is an angel.  She is a treat to be with everyday!  I hope that I can make her feel as much love and happiness that she makes me feel everyday!  We together made her soup and came up with this recipe, and when we were finished I said "what should we call it Bumblebee ( another one of her nicknames)  she said "Love Bunny Carrot soup".  I said "See you think of all the great ideas"....  The soup ended up fab, made it again a few days later for my mom and we all agree that "Love Bunny Carrot Soup" will be in the soup rotation forever!!!!  My mom also wants me to make it again as a starter to our Thanksgiving Feast this year!
  
  
   This recipe is extremely easy! 
  6 to 8 large carrots peeled
• 6 small  Yukon gold potatoes peeled
  1 medium sweet onion chopped
  1 teas Italian seasonings
  4 sprigs of thyme plus a few for garnish
  4 garlic cloves
• course sea salt
• 32 oz plus an extra cup vegetable stock low sodium
• Freshly ground black pepper 
  
  
  
   I clean and peel my carrots and potatoes and cut them in half or not.....  On a parchment paper lined cookie sheet I spread out carrots, 4 sprigs of thyme 1 pinch of course sea salt, potatoes, onion and garlic. I cover all with olive oil and roast in an oven at 400 or 15-20 minutes, flipping over veggies half way!  In a large stockpot I bring my vegetable stock to a boil and when veggies are done roasting I add them in.  After bringing to a boil I lower heat to low and let cook for 15-20 minute....  When  all veggies are tender I remove from heat and use  hand held blender to puree or blend.  Return the pot to low heat and add 1/2 cup to a cup more of veggie stock, Italian seasonings, more salt and pepper to taste and let simmer until ready to serve.  Add as much stock as you want based on your taste, if you want a thick soup add less!  I like mine to stick to my ribs so I only do about a 1/2 cup....
  
  Serves 8-12 as starter and 6 for a meal!
  Freezes amazing!  Up to 3 months!