Curry Carrot Soup

about 1.2 lbs carrots
2 medium sweet potatoes
5 cups vegetable stock
curry powder
allspice
fresh ginger
salt
pepper

don't ask me why, but this soup was GREAT. seriously. best texture ever. and naturally vegan.

peel carrots and sweet potatoes, toss in olive oil, salt, pepper, and all spices except the ginger and ROAST in the oven at 400 until they are brown and crackly. meanwhile, heat the broth. after the vegetables roast, add them to the now boiling stock until they have completely softened. grate copious amounts of ginger into this pot as well.

blend all. serve hot. with sour cream? perhaps.

-rachel