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Export 9 ingredients for grocery delivery
Step 1
Preheat the oven to 425 degrees F.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Turn the heat to medium-low and stir in the heavy cream (or half and half). Once heated through, remove from the stove.
Step 6
Transfer to serving bowls and garnish with fresh mint leaves. Serve with your favorite rustic bread. Enjoy!
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