Roasted Carrot Soup

• 4 large carrots or 6 medium carrots (peeled and chopped into 2-inch pieces)
• 1 medium onion (chopped)
• 1 garlic clove (chopped)
• 3 Tbsp Butter Extra Virgin Olive Oil
• 1 Tbsp cumin
• 1 tsp cinnamon
• 1 tsp coriander 
• 1/2 tsp salt
• 1/2 tsp pepper
• 4 cups vegetable stock
• 1 cup heavy cream
• Garnish: chili flakes, fresh chives, nutmeg, and Gravenstein Apple White Balsamic Vinegar

Directions:

1. Preheat oven to 375 F. Place carrots on a baking sheet and drizzle with half of the olive oil. Season with salt and pepper and roast until fork tender, about 30-50 minutes (depending on length and thickness). 
2. Heat a Dutch oven over medium heat and add the rest of the olive oil, onion, garlic, cum, cinnamon, and coriander. Cook until softened but not brown. 
3. Add the roasted carrots, salt, and pepper and stir to fully combine. 
4. Add the vegetable stock and simmer for 30 minutes, covered.
5. Allow to fully cool then blend in batches to the texture of your liking. 
6. Reheat in the Dutch oven and add the cream. 
7. Optional: Garnish with chili flakes, chives, a sprinkle of nutmeg, and a drizzle of Gravenstein Apple Balsamic. Enjoy!