Directions

1.    Cut carrots on the bias into 1½-inch pieces. Toss the carrots with the first listing of olive oil, and salt and pepper. Place in a single layer on a sprayed baking dish or sheet tray and roast in the oven at 400 degrees for 50-60 minutes; carrots should be lightly browned and soft when pricked.
2.    While carrots are roasting, heat second listing of olive oil in heavy sauce pan. Add chopped onions, minced garlic, and ginger. Cook on low heat until celery and onions are
translucent.
3.    Add roasted carrots to saucepan along with green curry paste and vegetable stock. Bring to a boil, turn down heat, and simmer for 20 minutes. Remove from heat and cool.
4.    Puree the soup in a blender in batches. Season with
additional salt and pepper to taste. If soup is too thick add additional stock to thin.
5.    Garnish with a dollop of regular or vegan sour cream and chopped chives.