Vegan Carrot and Ginger Soup

1. Preheat the oven to 400F and place a rack in the center of the oven.

2. Spread the carrots on the baking sheet. Drizzle them with 2Tbsp of the olive oil and sprinkle them with thyme, 1 tsp of salt, and 1/4 tsp of the pepper. Roast the carrots for 35-45 minutes, or until tender roasting brings out the natural sweetness of carrots. Set aside.

3. In the stockpot, heat the remaining 1 Tbsp of oil over medium-high heat. Add the onion, celery, fennel and garlic reduce the heat to medium and sweat the vegetables, stirring often with a wooden spoon, for 6 to 8 minutes, or until they soften and the onion is translucent. Stir in the ginger, add the roasted carrots and stock, and bring to a boil. Luanch in the apple and simmer for about 1 minutes. Remove from the heat.

4. Working in batches, blend the soup in the blender until smooth. Return the soup to the pot and add the remaining 2 tsp salt, and the remaining 1/4 tsp pepper, and the nutmeg and stir well. Bring back to the simmer. If the soup seems too thick, add a little water or stock to thin it. Taste and adjust the seasoning as needed.

5. Ladle into bowls and serve. The soup may be stored in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month.