Serving this soup with fresh cheese and black bread gives the vegetarian dish earthy depth.
2 tablespoons finely chopped fresh chivesPreheat oven to 400°F. Toss together carrots, 1 tablespoon oil, 1 teaspoon salt, cumin seeds, and caraway seeds in a large bowl until evenly coated. Spread carrots in an even layer on a rimmed baking sheet lined with aluminum foil; roast in preheated oven until very tender and browned in spots, about 1 hour, stirring halfway through roasting.Melt 1 tablespoon butter in a large saucepan over medium.
Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until soup has a smooth and silky consistency, about 1 minute and 30 seconds. Cover to keep warm.Melt remaining 2 tablespoons butter and remaining 1 tablespoon oil in a large skillet over low. Add bread pieces, and cook, stirring occasionally, until bread is crisp on the outside and slightly chewy in center, 10 to 12 minutes. Transfer to a small bowl, and sprinkle with salt.
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