A spicy-sweet and light end-of-summery dish that’s easy to make with the help of an oven and a blender (or food processor).
1 lb carrots (I used peeled baby carrots)
1 1 1/2 inch piece of peeled fresh ginger
1 small sweet potato, cut into smallish pieces
3 cloves garlic
1 medium onion
2-3 cups vegetable broth (or water)
Salt, pepper, paprika, and Sriracha to taste
Preheat oven to 400 degrees and roast the carrots, garlic, and chopped sweet potato for about 45 minutes, rotating so they don’t burn on one side. I wrapped the unpeeled garlic gloves in aluminum foil to roast them separately. Saute the ginger and onion in a small skillet until the onions are translucent and the ginger is fragrant (don’t let anything blacken.) When cool enough to handle, transfer the sautéed ingredients and roasted ingredients to blender (or food processor) in batches and puree with vegetable broth (or about 2-3 cups of water) to desired thickness. Season to taste with black pepper, salt, paprika, and hot sauce. Best eaten cold with a toasted baguette.