4-5 medium-large (about 1 lb) carrots, scrubbed, ends trimmed, and chopped into 1-inch pieces
1 medium-large onion, peeled and chopped into large chunks
1 medium-large sweet/tart apple (washed but unpeeled), cored and quartered
2 tablespoons olive oil
½ teaspoon salt, divided (plus more to taste)
¼ teaspoon black pepper, divided
2 tablespoons butter, divided
2 large cloves garlic, grated
1 tablespoon fresh grated ginger
½ teaspoon turmeric
⅛ teaspoon cinnamon
⅛ teaspoon nutmeg
3 cups low-sodium vegetable or chicken stock
½ teaspoon ground sweet paprika
Crème fraîche, for garnish (optional)
Minced fresh chives, for garnish (optional)
Preheat oven to 400F; line a large baking sheet with a silpat liner if desired.
Toss together the carrot, onion, apple, olive oil, ¼ teaspoon salt, and ⅛ teaspoon black pepper on the baking sheet and spread out in an even layer. Roast until everything is tender and starting to turn golden in spots, about 30 minutes, stirring once halfway through.
Heat 1 tablespoon butter in a medium-sized soup pot over medium heat; once melted, add the garlic, ginger, turmeric, cinnamon, nutmeg, and remaining ¼ teaspoon salt and remaining ⅛ teaspoon black pepper; cook 30 seconds, stirring constantly. Add the stock and roasted vegetables, and turn the heat off.
Puree the soup using an immersion blender (or puree it in batches in a regular blender). Transfer the soup back to the pot and bring to a simmer over medium heat. Taste and season with additional salt as desired.
While the soup is coming to a simmer, heat the remaining 1 tablespoon butter and the paprika in a small saucepan over medium-low heat. Once melted, cook until the butter starts to smell nutty and turn golden, about 1 minute, whisking constantly.
Ladle the soup into individual bowls and serve topped with paprika brown butter, crème fraîche, and chives.