Roasted Carrot Soup

Ingredients:

• 3 lb carrots peeled

• Olive oil

• Salt and pepper

• 4 garlic cloves chopped ( you can eyeball this and use minced garlic- probably around 1 tablespoon)

• 1 tsp grated fresh ginger

• 5 ½ cups vegetable broth divided

• 1 tsp ground coriander

• 1 tsp allspice

• 1 ½ cup half and half or heavy cream (this is optional and you can of course substitute in vegan options like coconut milk)

• Fresh mint for garnish optional

Directions:

1. Preheat the oven to 425 degrees.

2. Wash carrots. * Tip: If the carrots are all different sizes, cut them up in similar size and thickness so they cook evenly.

3. Arrange the carrots on a large lightly oiled sheet pan. Lightly season the carrots with salt and pepper and drizzle generously with olive oil.

4. Roast the carrots for 45 minutes, turning them over half way through. When the carrots are fork tender and nicely caramelized, remove them from the oven and set aside.

5. Once carrots are 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. * Tip: Depending on the size of your blender, you can do this a little bit at a time. It all ends up in the same place, so don’t worry too much about measurements- you can always blend more, or use an immersion blender after step 6.

6. Transfer the carrot puree to a heavy cooking pot.

7. Add the remaining broth, coriander and allspice. Place the pot on medium heat and watch carefully as the soup will bubble. Stir occasionally.

8. Turn the heat to medium-low and stir in the heavy cream (or half and half, or coconut milk). Once heated through, remove from the stove.

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

   Original Recipe from the mediteranean dish