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Meat
Easy
10 Servings
Allergens 
No Allergens specified
1 Hour, 30 Minutes
Diets
No Diets specified
While I know that root vegetable soups are supposed to be a winter thing, I love them all year, especially over Yom Tov. They’re perfect foods to make ahead and freeze, and I’m always on board with one less patchka.
2 pounds (1 kilogram) carrots, washed and cut into 1-inch (2- and- 1/2-centimeter) slices (I don’t peel them)
3 onions, cut into 1/8s
1 celery root, peeled and cubed
Bartenura Olive Oil, for drizzling
1 and 1/2 teaspoons salt
1 and 1/2 teaspoons sugar
1 and 1/2 teaspoons Gefen Garlic Powder
1 teaspoon paprika
1 head garlic
10 cups Manischewitz Chicken Broth or other chicken stock
1 carrot, peeled and sliced extra thin on a mandolin or with a vegetable peeler
2 tablespoons Bartenura Olive Oil
Preheat oven to 350° (180°C).
Place all vegetables on a large baking sheet and drizzle with olive oil.
Combine the salt, sugar, garlic powder, and paprika and season the vegetables thoroughly.
Slice the top off the garlic head and pour a few drops of olive oil on top, then cover the entire head in aluminum foil and place on a corner of the baking sheet.
Bake for an hour and a half, or until the vegetables are soft and sweet.
Open the garlic packet and squeeze out the roasted garlic. Blend the vegetables and roasted garlic in batches with chicken broth, or pour all the vegetables and garlic into a large pot, add chicken broth, and blend with an immersion blender. Heat through before serving.
Heat olive oil in a small nonstick frying pan. Fry carrot slices until crispy.
Drain on paper towels.
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