Roasted Carrot Soup With Crispy Shallots
Ingredients
- 1 medium red bell pepper, cut into 2" pieces
- 4 large shallots, 3 cut into 2" pieces, 1 thinly sliced
- 1 1" piece ginger, peeled, halved
- 1½ lb. carrots, peeled, cut into 2" pieces
- ¼ cup extra-virgin olive oil, plus more for drizzling
- ½ tsp. ground cumin
- Kosher salt
- ½ cup vegetable oil
- Flaky sea salt
- 4 cups low-sodium chicken broth
- ½ cup heavy cream
- Freshly ground pepper
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