Very complicated and fancy carrot soup.

No, for reals. It took ages to make but was so worth it.

You'll need:

1. 4-5 heads garlic (seriously)
2. 2 medium potatoes
3. a f*ckload of chopped carrots. I think I used 12 or something. Maybe you should think about halving this recipe. Or freezing some.
4. 1 Onion, diced
5. Olive oil
6. Stock, chicken or vegetable. Homemade makes a big difference here but you can use some BTB. Use less than they say though, you want less salt in this than normal soups.
7. (optional) squash of some sort. I used half an acorn I had in the freezer, mostly because I needed to make room but it worked out pretty well.
   

How to:

1. Wrap each of the heads of garlic in tinfoil (individually) and put in the oven at 350 for an hour.
2. If you're using it, also put the squash in the oven. Face down in a pie plate full of water, or face up if you want brown roasty goodness.
   
3. While that's going, cut up and boil the potatoes until soft.
4. Put some olive oil in a pan (5 Qt Le Creuset dutch oven rip off recommended) and saute the onions for a bit until soft
5. When that's done, add your stock and your chopped up carrots
6. Cook all this for 30 minutes or so, until everything is mushy.
   
7. Take the garlic out of the oven and let it sit for 10 minutes or until cool enough to handle
8. Same with the squash.
   
9. Then squeeze all the garlic out. I know of no trick to make this fast, if you have one please share
10. Scrape out the squash innards with a spoon and toss into the pot with the carrots, etc
    
11. Add the potatoes and garlic to the pot.
12. Use an immersion blender or a regular blender to blend it all together. I like a thick soup. If you prefer, you can thin to desired consistency with more broth.

I accompanied this with oven roasted brussel sprouts and rosemary focaccia. It worked well.