Roasted Carrot And Shallot Soup

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16 large carrots , (3 lb/1.5 kg)

4 baking potatoes , peeled (2 lb/1 kg total)

8 shallots , peeled and halved, or 2 large onions, cut into 1-inch (2.5 cm) wedges

1/4 cup extra-virgin olive oil

1/2 tsp salt

1/4 tsp cayenne pepper

12 cups chicken stock

1 tbsp garlic croutons , on top of each bowl

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