Nutrition per serving may change if servings are adjusted.
1½ pounds carrots, peeled and cut into 2- to 3-inch pieces
1 onion, peeled and quartered
3 cloves garlic, unpeeled
1 (1 inch) piece fresh ginger, peeled and sliced
1 tablespoon olive oil
2 cups unsweetened almond milk
1 cup low-sodium chicken broth
1 teaspoon coarsely ground black pepper
1 cup water
Shredded carrot (optional)
Fresh basil leaves (optional)
Preheat oven to 400°F. In a large bowl, combine the carrot pieces, the onion, garlic, and ginger. Drizzle with olive oil; toss to coat. Arrange vegetables in a single layer on a 15x10x1-inch baking pan. Bake 50 to 60 minutes or until carrots are very tender. Cool slightly.
Squeeze garlic cloves from their skins into a food processor or blender. Add roasted carrots, onion, and ginger; cover and process or blend with several on/off turns until the vegetables are chopped. Add almond milk, broth, and pepper. Cover and process or blend until smooth.
Transfer to a medium saucepan. Stir in the water. Cook and stir until heated through. If desired, garnish with shredded carrot and basil leaves.