1 lb. organic carrots, chopped
3/4 lb. sweet potatoes, chopped
1 tablespoon olive oil
2 large shallots, peeled and roughly chopped
1 small piece of fresh ginger (guess it was about 1/2-3/4 inch big), chopped
1 teaspoon fresh thyme
3 cups low-sodium organic chicken broth*
1/2 cup 1% milk**
Preheat oven to 375. Combine the first six ingredients in a bowl, toss well, and place onto a baking sheet covered with parchment paper or foil. Bake for 50 minutes or until tender. Stir once halfway through. Allow to cool a bit and then place half of the mixture into a blender with half of the broth. Be sure that the lid is vented, as you need to let the steam escape from the blender, and place a piece of paper toweling over to keep from squirting out. Blend, but not too long as we are going for rustic not thin and watery. Pour the mixture into a bowl and repeat on other half. You can now either heat it up in the microwave a bit or warm up in a pot.
*I prefer my soup a bit thinner so I ended up adding another 1/2 cup of broth; also, use Vegetable broth for Vegetarian version.
** Use all broth if you prefer.