• Step 1

  Preheat oven to 400 degrees. Toss carrots, apples, and 2 Tbsp olive oil in large bowl; season with salt and pepper. Arrange in single layer on parchment paper-lined baking sheet. Roast, about 30 min, until fork-tender and browned. Set aside.

• Step 2

  Add remaining olive oil, celery, onions, and ginger to large stockpot. Cook on MED-HIGH, stirring, about 5 min, until soft but not browned.

• Step 3

  Add roasted carrots and apples, stock, and carrot juice. Simmer 30 min, until reduced by one-fourth.

• Step 4

  Ladle small batches (about 2 cups at a time) into blender; puree until smooth. Return soup to pot; reheat on LOW. Season with salt and pepper.

• If preferred, use a hand-held stick blender and puree in pot. • Top each serving with 2 tsp Creme Fraiche; sprinkle with fresh dill. • For a less spicy taste, reduce ginger to 1 Tbsp. • Crispin or Empire Apples may be used as a substitute for Ginger Gold.

Note: When servings & ingredients are modified, nutrition & directions may vary.