2 lbs. carrots, peeled and cut into large chunks
3 T. olive oil
Salt and pepper, to taste
2 t. garlic powder
3 garlic cloves
1 tsp fresh ginger, grated
5 cups vegetable broth, divided
2 t. ground cumin
1 t. cinnamon
1 t. allspice
1½ cup heavy whipping cream, slightly warmed
Preheat the oven to 450 degrees
Line a large rimmed baking sheet with parchment paper (or spray with non-stick cooking spray). Add carrots in a single layer without touching and drizzle with olive oil. With your fingers, spread the olive oil so the exposed portion of each carrot is evenly covered. Sprinkle evenly with salt, pepper and garlic powder (optional).
Roast carrots for approximately 20 – 25 minutes before turning over. Then roast for another 10 – 15 minutes, or until the carrots are fork tender and nicely browned. Remove from oven and allow to cool.
When the carrots are cool enough to handle, place them in a food processor or high-powered blender, along with the garlic, ginger and 2 ½ cups of broth. Divide into even batches, if necessary. Puree until the mixture is smooth.
Pour the carrot puree into a stock pot or Dutch oven, along with the remaining broth, cumin, cinnamon and allspice. Stir to combine ingredients and heat over medium heat. Reduce heat to low and gradually add the heavy cream. To prevent curdling, make the sure cream is either room temperature or slightly warmer before adding to the hot liquids in the pot.
Remove soup from heat. Season with salt and pepper to taste and adjust other seasonings, as desired. Serve immediately with a crisp salad and your favorite crusty loaf of bread.