Creamy Roasted Carrot Soup with Ginger

Be sure to roast the carrots first, the caramelization gives the soup a delicious richness and complexity.

Servings: 6 Cook Time: 55 min

• 3 lbs carrots peeled
• Extra Virgin Olive Oil
• Salt and Pepper (to taste)
• 4 garlic cloves, chopped
• 1 t grated fresh ginger
• 5 1/2 to 6 cups low-sodium vegetable broth, divided
• 1 t ground coriander
• 1 t allspice
• Dash of nutmeg
• 1 to 1 1/2 cup half and half or heavy cream
• Fresh mint for garnish

1. Preheat the oven to 425 degrees F.
2. Arrange the carrots on a large lightly oiled sheet plan. Season the carrots lightly with salt and pepper and drizzle generously with olive oil. Roast in the 425 degree F oven for 45 minutes, turning midway through. When the carrots are fork tender and nicely caramelized, remove them from the oven and set aside briefly.
3. Once cool enough to touch, cut the carrots into chunks and place them in a large food processor or heavy duty blender with the garlic, ginger and 3 cups of the broth. Puree until the mixture is smooth.
4. Transfer the carrot puree to a heavy cooking pot. Add the remaining broth, coriander and allspice. Place the pot on medium heat and watch carefully as the soup will bubble. Stir occasionally.
5. Turn the heat to medium-low and stir in the half and half. Once heated through, remove from the stove.
6. Transfer to serving bowls and garnish with fresh mint leaves. Serve with your favorite rustic bread.

Recipe inspired by www.themediterraneandish.com