Roasted Carrot Soup 16 Carrots, peeled, cut into chunks (about 1 1/2 inch) 1 Yellow Onion, quartered 1 Sweet Potato, cut into chunks (about 1 1/2 inch) 6 Cloves Garlic, whole 5 Cups Stock 1/4 tsp Ground Ginger 1/4 tsp Ground Nutmeg 2 Tbsp Olive Oil Coarse Salt to taste Freshly Ground Black Pepper Preheat the oven to 350˚F. Arrange the carrots, onions, sweet potato and garlic in a baking tray. Mix in the olive oil and sprinkle with salt and freshly ground black pepper. Roast the carrot mixture for 45 minutes to an hour. Remove from the oven. Peel the skin from the garlic. (I just peeled it before roasting.) Put into a large saucepan. Add the stock, ground ginger, and nutmeg. Bring it to a boil, lower the heat and simmer for 15 to 20 minutes. Allow the mixture to cool slightly, and then puree. Simmer over medium heat for about 5 minutes. Adjust salt and pepper to taste.