Roasted Carrot & Ginger Soup - Culinary Archeology

Ingredients

• 2 Tbs. olive oil
• 1 yellow onion, thinly sliced
• 2 garlic cloves, thinly sliced
• 2-inch (5-cm) piece fresh ginger, peeled and thinly sliced
• Kosher salt and freshly ground pepper
• 1 lb. (500 g) carrots (3 to 4 large carrots), peeled and cut into 1-inch (2.5-cm) pieces
• 1 Yukon Gold potato, peeled and cut into 1-inch (2.5-cm) pieces
• 3 cups (24 fl. oz./750 ml) chicken broth, vegetable broth or water, plus more as needed
• 2 Tbs. heavy cream
• Crème fraîche for garnish
• Chervil or fresh flat-leaf parsley leaves for garnish
• Coarsely chopped toasted almonds for garnish (optional)