Peel the carrots and trim the ends then place them in a bowl.
Drizzle the carrots with the olive oil and generously season with salt and pepper the toss to coat.
Transfer the carrots to a rimmed baking sheet then roast the carrots in the preheat oven for 25 to 35 minutes or until lightly caramelized and tender.
Take the carrots out of the oven then transfer them to a cutting board and allow to cool.
Cut carrots into chunks then place them in a blender or food processor along with the garlic, ginger and 1 cup of the water and blend the mixture until smooth.
Pour the carrot mixture into a pot over medium-high heat and stir in the remaining 3 cups of water and bring to a slight boil.
Reduce the heat to medium-low and simmer, stirring occasionally, for about 10 minutes.
Slowly stir in the heavy cream until well incorporated then season with salt and pepper to taste.
Serve the soup topped with the sliced green onion.
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