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!