Start by preheating your oven to 425 degrees F, meanwhile, line a baking sheet with parchment paper and set it aside.

In the meantime, place carrots on a parchment paper-lined sheet pan. Drizzle with 2 tablespoons of vegetable oil and sprinkle with 1 teaspoon of kosher salt and 1/2 a teaspoon of black pepper. Toss to coat. Roast in the oven for about 30 minutes.

Next, you want to add one tablespoon of oil to a medium saucepan over medium heat. Add onion and saute for about 5 minutes or until translucent. Stir in garlic and ginger and cook for another minute or two.

Now, Place 2 cups of vegetable broth, 2 cups of water, a teaspoon of kosher salt, and a half-teaspoon of black pepper into a pot. Put the lid on and bring to a boil. Simmer for 10 minutes or so.

After the carrots have fully roasted (and are safe to handle) add them to the pot, stir, and let them simmer for 4 to 5 minutes.

Puree the vegetables in an immersion blender after taking them off the heat until they’re smooth. Put them back on the stove, add in the apple cider vinegar, and bring it to a boil one last time.

Serve and Enjoy!

Place a tablespoon of vegetable oil in a saucepan over medium heat. Add onion and carrots and saute for about 5-6 minutes. Stir in garlic and ginger and cook for about 1 minute.

Next, pour in 2 cups of vegetable broth, 2 cups of water, a teaspoon of kosher salt, and half a teaspoon of ground black pepper. Give it a good stir then place the lid on, allow it to cook while keeping an eye for about 30 minutes or until a knife inserted into one of the carrots comes in and out easily.

Puree the ingredients using an immersion blender. Give it a taste and add more seasoning if necessary. Add a tablespoon of apple cider vinegar to brighten up the flavors.

When it is time to serve, ladle the soup into bowls and top it with creme fraiche and chives.