# What You'll Need:
→ Vegetables
01 - 1½ 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 - ½ cup heavy cream (or coconut cream for dairy-free)
→ Seasonings
07 - 2 tbsp olive oil
08 - ½ tsp ground cumin (optional)
09 - ½ tsp salt, or to taste
10 - ¼ tsp black pepper
→ Garnish
11 - Chopped fresh parsley or chives
12 - A swirl of extra cream
# Directions:
01 - Preheat the oven to 400°F.
02 - Toss the carrot chunks, onion, and garlic with olive oil, salt, pepper, and cumin (if using). Spread on a baking sheet.
03 - Roast for 25–30 minutes, stirring halfway, until carrots are tender and edges are caramelized.
04 - Transfer roasted vegetables to a saucepan. Add sliced ginger and vegetable broth.
05 - Bring to a simmer and cook for 10 minutes to blend flavors.
06 - Remove from heat. Using an immersion blender (or carefully in batches in a countertop blender), blend the soup until smooth and velvety.
07 - Stir in the cream and adjust seasoning to taste.
08 - Reheat gently if needed. Serve hot, garnished with fresh herbs and a swirl of cream.
