• 1 pound carrots, peeled
• 3 tablespoons olive oil
• 3 teaspoons Khmeli Suneli spice, ground
• 3 teaspoons Pacific Flake Sea Salt
• 2 shallots, cut in half lengthwise
• 2 cloves garlic, whole
• 1 jalapeno, cut lengthwise
• 4 cups vegetable broth

Garnish:

• Sour cream
• Chopped pistachios

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. On a sheet tray combine the carrots, shallots, garlic cloves, and jalapeno.
3. Drizzle the olive oil over the vegetables and sprinkle with ground Khmeli Suneli spice and Pacific Flake Sea Salt.
4. Toss everything together until the vegetables are evenly coated with the spice mixture.
5. Spread the seasoned vegetables out onto the prepared baking sheet in a single layer.
6. Roast the vegetables in the preheated oven for 25 minutes or until the carrots are tender and slightly caramelized. Make sure to stir or toss them once during roasting for even cooking.
7. Once the roasted vegetables are done, remove them from the oven and let them cool slightly. Transfer the roasted vegetables to a blender. Depending on the size of your blender, you may need to do this in batches.
8. Add the vegetable broth to the blender as well. Blend until you achieve a smooth and creamy consistency about 1-2 minutes. You can adjust the thickness of the soup by adding more broth if necessary.
9. Pour the blended soup into a large pot and gently heat it over medium-low heat until it's heated through. Taste and adjust the seasoning if needed.
10. Ladle the hot roasted carrot soup into bowls. Top each bowl with a dollop of sour cream and a sprinkle of chopped pistachios for garnish.