Roasted Carrot And Cumin Soup

• 16 ounces bag baby carrots
• 1 large shallot, cut into wedges
• 1 tablespoon olive oil
• 2 3/4 cups 100% carrot juice
• 1 1/2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1 1/2 teaspoons kosher salt (or to taste)

1. Preheat the oven to 400 degrees.
2. Toss the carrots and the shallot in the olive oil and spread in one layer in a rimmed baking sheet. Roast for 45 minutes to one hour, until the carrots are soft, wrinkled and browned in places and the shallot is lightly browned.
3. Transfer the carrots and shallots to a blender, and add half of the carrot juice, the spices and the salt. Puree until smooth, scraping down the sides of the carafe if needed. Add the remaining juice and puree until smooth and combined.
4. Pour the contents into a saucepan and heat over medium heat until warmed through.

baby carrots, shallot, olive oil, carrot juice, ground cumin, ground coriander, ground cinnamon, kosher salt

Taken from food52.com/recipes/9873-roasted-carrot-and-cumin-soup (may not work)