Spicy Roasted Carrot Soup

What you will need:

4 large carrots or 6 medium sized

3 Tbsp Patricia & Paul Harissa infused EVOO, divided, plus more for drizzling

1 large onion, chopped

1 garlic clove

1 Tbsp ground cumin

1 tsp ground coriander

1 tsp ground cinnamon

½ tsp sea salt

½ tsp ground black pepper

4 cups vegetable stock

1 cup table (18%) cream

¼ cup Greek yogurt

2 Tbsp fresh chopped chives

1 tsp ground nutmeg

1 tsp dried chili flakes

Preparation:

Preheat the oven to 375°F. Line a rimmed baking tray with parchment paper. Peel the carrots, cut them into 2- to 3-inch pieces, and spread them across the prepared baking tray. Drizzle 2 Tsp of the olive oil over top and roast until tender, 25 minutes. Meanwhile, in a large saucepan over medium heat, sauté the onion, garlic, cumin, coriander, and cinnamon in the remaining 1 Tbsp olive oil until the onion is soft but not brown. Add the cooked carrots, salt, and pepper and mix well to combine. Add the vegetable stock and simmer, covered, over medium heat for 30 minutes. Remove from the heat and allow to cool. Place the soup in a blender in batches and purée as smoothly as you like. Return the soup to the pot, add the cream, and simmer to warm through. To serve, garnish with a dollop of Greek yogurt and some chives, nutmeg, and chili flakes.