Roasted Carrot Soup

• 1 pound of carrots
• 1/2 cup of heavy whipping cream
• 2 tablespoons of unsalted butter
• 2 1/2 cups of chicken broth
• 1 1/2 teaspoons of onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon of dried thyme
• 1/4 teaspoon ground pepper
• 1/2 teaspoon salt
• 1/4 teaspoon ground ginger

Carrot Soup Garnish, Optional

• 1/4 cup of sour cream, divided between 6 servings
• Sprig of parsley

1. Preheat oven to 425-degrees, to roast the carrots
2. In a large bowl, toss the whole carrots with enough olive oil to
3. coat the carrots evenly, about 2 tablespoons, and then season with the salt and pepper
4. Place the carrots in a roasting pan or sheet and bake
5. at 425-degrees for about 45 minutes or until they are fork-tender and lightly browned on some parts. Allow for some slight charring as this gives the soup a depth of flavor
6. After the carrots have fully cooked and cooled cut them into small enough pieces so that they can fit your blender
7. Puree the carrots at the puree setting of your blender along with 1 ½ cups of the chicken broth, and blend until well combined. Alternatively, you can use an immersion blender.
8. Next, transfer the carrot puree to a 6-quart pot and add the remainder of the chicken stock, spices, and butter
9. Cook the soup over medium heat for about 15 minutes until it begins to simmer, being sure to stir occasionally so that the soup does not scorch
10. Reduce the heat to medium-low and stir in the heavy cream and cook until the soup returns to a low simmer
11. Taste the soup and adjust seasoning if necessary
12. Serve the soup hot and garnish with fresh parsley and with a dollop of sour cream
13. Store leftovers in the refrigerator for up to 3 days
14. Refer to the notes section for freezing instructions