Ingredients

The following ingredients have 7 Servings
  • 2 pounds carrots (, peeled and cut in smaller pieces)
  • 1 medium onion (about 1 cup) (, chopped)
  • 1 head garlic (, roasted)
  • 1/4 cup olive oil (, divided)
  • 6 cups vegetable stock
  • 2 tbsp fresh ginger (, grated)
  • 1/2 tsp thyme
  • 1/2 tsp oregano
  • 1 tsp ground cumin

Instruction

  • Preheat oven to 425F (220C). In a large bowl place carrots and 2 tbsp of olive oil.  Add salt and pepper and toss to combine.
  • Place the carrots in a baking sheet lined with parchment paper.  Slice the tips off garlic head. Place the garlic in aluminum foil, close and place in the tray. 
  • Roast for about 30 minutes.
  • When carrots and garlic have 5 minutes remaining, heat 2 tbsp of olive oil in a large pot. Add onion, ginger and the rest of the spices. Cook for about 5 minutes until soft. 
  • Squeeze the garlic into the pot and add the roasted carrots. Add the vegetable stock, cover and bring to a boil.
  • Reduce heat and simmer covered for 30 minutes.
  • Remove from heat and puree using  an immersion blender or a regular blender. Reheat if necessary, season if needed and serve with sour cream, bread croutons or toasted seeds. Refrigerate for up to 5 days.