Instructions

1. Preheat the oven to 180°C.
2. Chop the carrots & onion, then scatter them into a large mixing bowl.
3. Mix the oil, maple syrup, garlic and ginger in a small bowl. Pour this mixture over the carrot and onion, season with salt&pepper, then toss well. Transfer the mixture onto a lined baking tray.
4. Transfer the mixture onto a lined baking tray, spreading out evenly.
5. Bake, turning occasionally, for 25 minutes or so, until the carrot has softened and lightly browned.
6. Transfer the carrot mixture and the cooking juices to a saucepan. Add the stock and bring to the boil. Reduce the heat, cover and simmer for 20 minutes.
7. Using a stick blender, whizz the mixture until you get a smooth, velvety soup.
8. Serve with chopped chives & extra maple syrup or some crème fraîche.