- 2 pounds carrots cut in half and then cut lengthwise (You don’t have to peel carrots unless they are especially gnarly; I usually don’t.)
- 4-5 shallots coarsely chopped (You can substitute with one large yellow onion.)
- 2 teaspoons dried thyme
- 2 teaspoons dried marjoram
- 1 small pinch dried chili or red pepper flake (optional or use more if you like heat)
- Salt and pepper to taste
- 3 tablespoons olive oil
- 2 quarts stock (chicken or vegetable)
- 3 tablespoons ginger (use more or less depending on taste)
- 1/4 cup fresh parsley, finely chopped
Preheat oven to 300 degrees.
In a roasting pan add the carrots, shallots, thyme, marjoram. chili flake, salt and pepper, and olive oil. Mix everything well and then turn the carrots cut side up. Roast in the oven for 1 hour.
Once the roasting is done, bring the stock to a simmer in a medium pot and add the entire contents of the roasting pan into the stock. Add more salt and pepper if needed and let simmer for 20 minutes.
Add the ginger and take off the heat for 5 minutes.
Use an immersion blender or put the contents into a regular blender and blend until smooth.
Once smooth, bring the soup back up to a bare simmer and add parsley (reserving a handful for garnish).
Serve immediately with a dollop of sour cream, creme fraiche, or mascarpone; garnish with the remaining parsley.