Preheat the oven to 350°F (176°C). Prepare carrots and add to a parchment lined baking sheet. Drizzle with 2 tablespoons (30ml) of olive oil and toss the carrots to coat. Sprinkle with salt and bake for 45 minutes or until fork tender.
Add 2 tablespoons (30ml) of olive oil to a Dutch oven or stock pot and heat to medium-high. Add onions and sauté until translucent, approximately 5-8 minutes. Add the minced garlic and fresh grated ginger to onions and sauté for another 1 minute. Sprinkle with cumin and sauté for 30 seconds then add the roasted carrots. Continue sautéing for a minute to blend the flavours and add the vegetable stock and water. Bring the stock to a boil and then simmer for 12-14 minutes till the carrots are buttery soft. Remove from the heat and let cool for 15-20 mins.
Blend the stock using an immersion or stand up blender. Season with salt and pepper to taste. Return the soup to the pot and heat over low heat. Garnish with parsley leaves or a sprig of thyme when serving.
Chef Note: Make sure to cool the soup before emulsifying to prevent spill over. If still warm, emulsify in small batches.
Preheat the oven to 350°F (176°C). Prepare carrots and add to a parchment lined baking sheet. Drizzle with 2 tablespoons (30ml) of olive oil and toss the carrots to coat. Sprinkle with salt and bake for 45 minutes or until fork tender.
Add 2 tablespoons (30ml) of olive oil to a Dutch oven or stock pot and heat to medium-high. Add onions and sauté until translucent, approximately 5-8 minutes. Add the minced garlic and fresh grated ginger to onions and sauté for another 1 minute. Sprinkle with cumin and sauté for 30 seconds then add the roasted carrots. Continue sautéing for a minute to blend the flavours and add the vegetable stock and water. Bring the stock to a boil and then simmer for 12-14 minutes till the carrots are buttery soft. Remove from the heat and let cool for 15-20 mins.
Blend the stock using an immersion or stand up blender. Season with salt and pepper to taste. Return the soup to the pot and heat over low heat. Garnish with parsley leaves or a sprig of thyme when serving.
Chef Note: Make sure to cool the soup before emulsifying to prevent spill over. If still warm, emulsify in small batches.
