Preheat the oven to 450 degrees
Line a large rimmed baking sheet with parchment paper (or spray with non-stick cooking spray). Add carrots in a single layer without touching and drizzle with olive oil. With your fingers, spread the olive oil so the exposed portion of each carrot is evenly covered. Sprinkle evenly with salt, pepper and garlic powder (optional).
Roast carrots for appoximately 20 to 25 minutes before turning over. Then roast for another 10 to 15 min, or until carrots are fork tender and nicely browned. Remove from oven and allow to cool.
When the carrots are cool enough to handle, place them in a food processor or high-powered blender, along with the garlic, ginger, and 2 1/2 cups of broth. Divide into even batches, if necessary. Puree until the mixture is smooth.
Pour the carrot puree into a stock pot or Dutch oven, along with the remaining broth, cumin, cinnamon, and allspice. Stir to combine ingredients and heat over medium heat. Reduce heat to low and gradually add the heavy cream. To prevent curdling make sure cream is either room temperature or slightly warmer before adding to the hot liquids in the pot.
Remove soup from heat. Season with salt and pepper to taste and adjust other seasonings, as desired. Serve immediatedly with a crisp salad and your favorite crusty loaf of bread.
