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
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.