Preheat your oven to 425F/200celcius
Clean and chop the carrots
Melt one tablespoon ghee or coconut oil and pour into a mixing bowl
Stir in the ginger, red pepper, salt
Toss the carrots in this spicy oil and then pour out onto a baking tray
Roast until the carrots brown and have softened all the way through
While allowing the carrots to cool, melt the remaining ghee in a pot, and sauté the fennel with asafoetida (hing)
Once the fennels “sweats,” stir in the remaining spices.
Pour in the vegetable broth, add the carrots and pure with an immersion blender – or put the fennel and spices with the carrots and broth in a blender and puree until smooth
Bring the soup to a gentle bowl, then season to taste with salt and pepper
Ladle into soup bowls and serve with cilantro, parsley, and or pepitas.