Ingredients

The following ingredients have 5 Servings
  • 3 lb carrots (peeled)
  • Private Reserve Greek extra virgin olive oil
  • Salt and pepper
  • 4 garlic cloves (chopped)
  • 1 tsp grated fresh ginger
  • 5 1/2 cups low-sodium vegetable broth (divided)
  • 1 tsp ground coriander
  • 1 tsp allspice
  • 1 1/2 cup unsweetened half and half (or heavy cream, if you like )
  • Fresh mint for garnish (optional)

Instruction

  • Preheat the oven to 425 degrees F.
  • 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 heat and watch carefully as the soup will bubble. Stir occasionally.
  • Turn the heat to medium-low and stir in the heavy cream (or half and half). Once heated through, remove from the stove.
  • Transfer to serving bowls and garnish with fresh mint leaves. Serve with your favorite rustic bread. Enjoy!