Chop your carrots into even-sized chunks. Don't worry about peeling them.
Combine the chopped carrots with olive oil, honey, cumin, and salt and pepper in a bowl.
Place the carrots on a rimmed baking sheet (in a single layer) and bake in the oven for 20-30 minutes.
In a large pot, add the olive oil and fry the onion, garlic and ginger until translucent. Add the roasted carrots and stock and allow the mixture to boil. Reduce the heat and cook for another 5 minutes.
Using an immersion blender, mix everything until smooth. Alternatively, you can use a regular blender and do it in batches or even a food processor.
Serve the soup and garnish with a bit of cream, chopped fresh parsley or coriander and plenty of freshly ground black pepper.
Carrot & Orange Soup
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