Carrots may be the only vegetable that remind us of both spring and fall. Tender baby carrots are often featured on menus for spring holiday meals and glazed or roasted carrots are popular in fall menus. This luscious and vegan soup is as versatile as the humble carrot itself. It is hearty enough for a main dish and light enough for a starter It would be equally delicious served chilled at your next spring party or piping hot with a chunk of crusty bread to fill you on a winter’s night. Roasting the carrots first brings out their natural sweetness and gives the finished soup a more complex, satisfying flavor.