Heat over to 425

Line baking pan with parchment paper.
Lightly coat carrots with 1 teaspoon of the olive oil.
Bake/Roast for 25 minutes

In a large saucepan over medium-low heat, warm the olive oil. Add the onion, garlic, ginger and a pinch of salt and cook, stirring frequently, until the onions begin to soften and turn translucent, about 5 minutes. Add the potato, another pinch of salt and a few grinds of pepper. Cook, stirring occasionally and adding a splash of water if the vegetables start to brown or stick to the bottom of the pan, until all of the vegetables are soft and falling apart, about 20 minutes. Add the carrots and the broth and continue cooking for 20 minutes.

Let the soup cool slightly. Working in batches, transfer the soup to a blender and puree, starting on low speed and slowly increasing the speed to high. Return the soup to the pan and add stir in the cream. Stir in more broth if desired to reach the desired consistency and season the soup to taste with salt and pepper. Divide the soup among 4 bowls and garnish each serving with a dollop of crème fraîche. Sprinkle with the chervil and almonds and serve hot. Serves 4.