# What You'll Need:
→ Vegetables
01 - 1 1/2 lbs carrots, peeled and cut into chunks
02 - 1 medium onion, chopped
03 - 2 cloves garlic, peeled
04 - 1-inch piece fresh ginger, peeled and sliced
→ Liquids
05 - 4 cups vegetable broth
06 - 1/2 cup heavy cream (substitute coconut cream for dairy-free)
→ Seasonings
07 - 2 tablespoons olive oil
08 - 1/2 teaspoon ground cumin (optional)
09 - 1/2 teaspoon salt, or to taste
10 - 1/4 teaspoon black pepper
→ Garnish (optional)
11 - Chopped fresh parsley or chives
12 - A swirl of extra cream
# How-To:
01 - Preheat the oven to 400°F.
02 - Toss carrot chunks, chopped onion, and peeled garlic cloves with olive oil, salt, pepper, and cumin if using; spread evenly on a baking sheet.
03 - Roast in the oven for 25 to 30 minutes, stirring halfway through, until carrots are tender and caramelized at the edges.
04 - Transfer roasted vegetables to a large saucepan, add sliced ginger and vegetable broth.
05 - Bring to a simmer over medium heat and cook for 10 minutes to meld flavors.
06 - Remove from heat, then blend soup with an immersion blender or in batches using a countertop blender until smooth and creamy.
07 - Stir in cream and adjust seasoning as needed.
08 - Reheat gently if necessary and serve hot, garnished with fresh herbs and a swirl of cream.
