2 lbs Baby Carrots
5 Tbsp SOOC Butter Olive Oil
½ tsp Salt
½ tsp Pepper
1 large Sweet Onion, chopped
2 cloves Garlic, minced
4 cups Chicken Broth (substitute with Vegetable Broth to make it Vegan)
5 tsp Ginger, minced
1 Tbsp SOOC Cinnamon Pear Balsamic
Preheat oven to 400℉.
In a large bowl, combine the baby carrots with 3 Tbsp Butter Olive Oil, salt, and pepper. Transfer to a rimmed baking sheet and bake for 45 minutes, when fork tender. Set aside.
Heat 2 Tbsp Butter Olive Oil in a large pot over medium-high heat. Add the onion and garlic and saute until fragrant, about 3-4 minutes.
To the pot, add the liquid broth, ginger, and the roasted carrots. Simmer for 30-35 minutes. Remove from heat and let it come to room temperature.
Using either a food processor or an immersion blender, puree the soup until smooth. Season with salt and pepper to taste.
Using a large mesh sieve, strain the soup through using a rubber spatula.
Reheat over medium heat.
When serving, gently drizzle Butter Olive Oil and Cinnamon Pear Balsamic on top. Garnish with microgreens if using, enjoy!