Pre-heat the oven to 180°C. Peel the carrots, put in a large roasting tin and cover with a good pinch of Maldon sea salt and the BeLOVeD Date Nectar. Place in the oven for 25 mins, tossing regularly.
Cut the onion and celery into large chunks and soften in a large saucepan with 2 tsp coconut oil and crushed garlic. Finely grate the ginger. When the veg has softened, add the roasted carrots to the saucepan with the ginger.
Add the stock and turn to a low simmer for 20 mins. Use the stick blender to blend the soup to your preferred consistency (thick works well for this one).
Chop the coriander and sprinkle on top with a dollop of sour cream for a nourishing winter warmer.