Roasted Jerusalem Artichoke and Carrot Soup

This recipe is adapted from the Asparagus to Zucchini Cookbook.

Ingredients
1 pound Jerusalem Artichokes, chopped
1-2 pounds carrots, chopped
1 large onion, chopped
2-3 tablespoons olive oil
2 tablespoons fresh thyme or rosemary
2 cups + vegetable or chicken stock
salt and pepper

Procedure
Preheat oven to 400 F. Roast vegetables in a shallow pan with oil, herbs, and a pinch of salt for 20-30 minutes or until they are thoroughly cooked. Allow the vegetables to cook, then place in blender with stock and blend until smooth. Add extra stock or water until a creamy soup consistency is obtained. Season to taste with salt and pepper.