4 pounds carrots peeled and cut lengthwise then into 2-inch pieces
6 slices (¼ inch each) peeled fresh ginger root
1 large onion cut into 2-inch pieces
4 garlic cloves, peeled
4-6 sprigs fresh rosemary
2 cans (14 ounces each) chicken broth
1 cup cream or half-and-half
2 tablespoons unsalted butter
Fresh sage leaves
½ cup sour cream or Greek yogurt
Place a sheet pan in oven and heat to 350 degrees. When hot, add enough olive oil to cover pan completely. Add carrots, ginger, onion, garlic and rosemary and roast until carrots are very soft and caramelized, 30-45 minutes.
Cool for 20 minutes.
Remove ginger and mince well. Place ginger and roasted vegetables in a food processor. Pulse. Add 1 can chicken broth and process until carrots are smooth. Keep adding broth until chowder has reached your desired consistency. Transfer soup to a large sauce pan over medium heat; add cream and heat through.
In a small saute pan, heat butter until slightly foamy. Add sage leaves and fry until crisp but not brown.
Ladle chowder into bowls. Garnish with sour cream and fried sage.
Serves four to six.
Cook's notes: You can use carrots that are a bit past their prime or bagged baby carrots. Vegetable stock may be substituted for chicken broth. This soup freezes very well, but you may need to add a bit more stock and cream while reheating to thin it out.