Roasted Carrot Soup

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1 1/2 pounds carrots (about 5 or 6 large), peeled and cut on the diagonal into 1-inch-thick slices

1 tablespoon + 1 teaspoon olive oil

Kosher or sea salt

4 tablespoons unsalted butter (see Note)

1 medium onion, chopped

1 large rib celery, thinly sliced

1/4 cup Madeira

6 cups chicken or vegetable stock

Freshly ground black pepper

Matzo Balls (see recipe at right)

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