Directions

1. Preheat oven to 375°F.
2. Place carrots with turmeric, salt and pepper on baking sheet, coat with olive oil and roast for 20–25 minutes, or until tender.
3. Place the cream in a 2-qt. saucepot, reduce by half over medium heat, and remove from flame.
4. When carrots are done, add to cream.
5. Place the carrot and cream mixture in a blender, half of the mixture at a time, and blend until smooth. If it is too thick, add some reserved cream to thin it out. Add the pesto and season with salt and pepper.