Caramelized Carrot Soup

Preheat oven to 400F. Core the carrots by quartering them lengthwise and slicing away any tough or fibrous cores. Cut into pieces 2in long. Then, toss with the butter, salt, and baking soda, and add to baking sheet. Roast for ~25-35 mins, turning once halfway, until carrots are deep golden and caramelized on the edges.

Chop carrots, put them in blender with just enough water to help them blend. Blend until very smooth, and use cheese cloth + strainer to strain out the solids. ARI YOU NEED 2.5 CUPS OF JUICE ADJUST THIS AFTER YOU DO IT PLS

Bring the carrot juice to a boil. Blend the caramelized carrots into a smooth puree, and pass it through a strainer into the juice. Stir the puree into the juice, and then blend the butter in using an immersion blender until the butter has just melted.