Roasting carrots instead of boiling them develops the flavor and enhances the sweetness. This soup freezes well, so if you have a few extra minutes and ingredients, make double and save half for another day.

Yield: 3 servings

Preheat oven to 425˚F. Place carrots on a sheet pan lined with parchment. Pour 2 tablespoons of oil over carrots and mix well. Season with salt and spread in an even layer. Bake until tender, about 45–50 minutes.

In a medium sauté pan on medium-low heat, add remaining oil. Add onions, ginger, and garlic. Season with salt. Cook until onions are translucent and very soft, about 12–15 minutes.

Place carrots and onion mixture in a food processor. Pulse for 30 seconds, then add carrot juice and 1 cup stock. Transfer mixture to a soup pot on stove, and heat. Add additional stock and salt, if necessary.