Roasted vegetable soup

8 cloves of garlic
1 onion
2 potatoes cut into quarters
1 cup carrots

toss ingredients in 2 T oil, sprinkle liberally with salt and roast on 450-500 45 minutes OR until roasted but not burned. Remove and cool slightly. Pulse in food processor with strained chicken stock (6 cups water and chicken parts, bones boiled then simmered until reduced in volume by 1/2)
combine stock and puree on medium high heat. Add 1 T corn starch and 1/4 c. water to chicken if desired. Serve with hearty sliced homemade bread.