Step 1

Preheat the oven to 425 degrees F.

Step 2

On a large, lightly oiled baking pan, arrange the carrots, lightly season them with the salt and the pepper, and drizzle with the oil.

Step 3

Roast the seasoned carrots, turning them over halfway through, until they are fork-tender and nicely caramelized, about 45 minutes.

Step 4

Allow the roasted carrots to cool enough to touch and then cut them into chunks.

Step 5

Place the carrot chunks in a large food processor with the garlic, the ginger, and 3 cups of the broth and puree until the mixture is smooth.

Step 6

Transfer the carrot puree to a heavy cooking pot and add the remaining broth, the coriander, and the allspice.

Step 7

Cook the soup mixture over medium heat, stirring occasionally and using caution as the soup will bubble, until heated through.

Step 8

Adjust the heat to medium-low and stir the half-and-half into the soup mixture until heated through.

Step 9

If the soup needs more liquid, add more of the broth until it has reached your desired consistency.

Step 10

Transfer the soup away from the heat and ladle into bowls.

Step 11

Serve with the mint.