Roasted Carrot-Apple Soup

Yield: 3 servings

6 medium carrots, peeled, trimmed, roughly chopped
½ medium yellow onion, roughly chopped
1 apple, peeled, quartered, cored and roughly chopped
1 Tbsp. olive oil
2 cups vegetable broth
1 tsp. dried thyme
¼ tsp. ground black pepper
¼ tsp. kosher or sea salt
¼ tsp. celery seed

Preheat oven to 425°F. Place carrot, onion and apple pieces in a 9” x 13” dish and drizzle olive oil over produce. Bake for 30 minutes, stirring halfway. Add all ingredients to blender jar and secure lid. Select “soups” or blend on high for 1½ to 3 minutes. Serve.