Roast carrots, onion, and garlic with olive oil in the oven at 200 degree Celsius for 20 minutes. Blend the roasted vegetables with vegetable stock until smooth. Heat the soup, season it, and serve ...
Gazette digital content producer Stan Hudy and Biz Beat reporter Shenandoah Briere were invited to be judges at the 9th annual Soup Stroll thoughout downtown Schenectady Jan. 25.