Roasted Carrot Ginger Soup

Warm, cozy, and flavorful - this soup goes well with a job well done of taking down the Christmas tree. Or you know, any cozy January evening. You can omit the heavy cream if you’d like to make it vegan.

INGREDIENTS

3 lb carrots peeled
Extra virgin olive oil
Salt and pepper
4 garlic cloves chopped
1 tsp grated fresh ginger
6 or 8 cups low-sodium vegetable broth divided
1 tsp ground coriander
1 tsp allspice
1 ½ cup heavy whipping cream (optional)
Fresh mint for garnish optional

DIRECTIONS

• Preheat the oven to 425 degrees

• Arrange the carrots on a large lightly oiled sheet pan. Season the carrots lightly with salt and pepper and drizzle generously with olive oil. Roast in the 425 degrees F heated-oven for 45 minutes, turn over mid-way through. When the carrots are fork tender and nicely caramelized, remove them from the oven and set aside briefly.

• Once cool enough to touch, cut the carrots into chunks and place them in a large food processor with the garlic, ginger and 3 cups of the broth. Puree until the mixture is smooth.

• Transfer the carrot puree to a heavy cooking pot. Add the remaining broth, coriander and allspice. Place the pot on medium heating stir the bubbling soup occasionally.

• Turn the heat to medium-low and stir in the heavy whipping cream (or omit to make it vegan and add more broth). Once heated through, remove from the stove.

• Transfer to serving bowls and garnish with fresh mint leaves.