1 1/2 lbs carrots, peeled and cut into sticks 1 3" piece of ginger, cut into 4-5 long strips
1 onion, quartered, with pieces split apart 2 tbsp oil
3 tbsp dark brown sugar 1/4 tsp salt
4 cups chicken stock 1-2 tsp curry powder, depending how much
pinch of cayenne pepper heat you like
Put carrots, ginger and onion in a large bowl. Add the olive oil, brown sugar and salt. Mix with hands. Place on a parchment lined baking sheet and bake at 400 about 30 minutes, or until carrots just start to brown. Remove from oven. In a dutch oven, pour in chicken stock. Add the carrot mixture, stir until combined. Bring soup to a boil, then simmer on low for 10 minutes with lid on. Remove the ginger pieces. In batches, puree carrot soup mixture, along with 1-2 ginger strips, tasting and adding more if you desire. Put soup back into dutch oven. Add curry powder, 1 tsp at a time. Bon appetit!