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Preheat oven to 425 degrees. Spread carrots on baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with 1 teaspoon sea salt and ½ teaspoon black pepper. Toss to make sure they are fully coated. Roast in oven 30 minutes.
Heat a tablespoon oil in medium saucepan over medium heat. Add onion and sauté 5-6 minutes or until translucent. Stir in garlic and ginger and sauté another minute.
Pour in 2 cups vegetable broth, 2 cups water. Season with sea salt and pepper and give a quick stir. Put lid on, bring to boil, and simmer 10 minutes. When carrots are fully roasted, place into pot, stir, and simmer 4 to 5 minutes.
Remove from heat and carefully purée vegetables using immersion blender until everything is smooth. If you don’t have immersion blender, it can also be pureéd in stand-up blender, in batches. Put purée back on stove, add apple cider vinegar, and bring to boil one last time before serving. Divide between bowls and garnish with crème fraîche and chopped chives, if desired.