INSTRUCTIONS

1. Arrange rack in center of oven. Preheat to 400°F.
2. Trim and discard tops of carrots, reserving fronds for garnish. Peel, then roughly cut into 2-inch pieces. Transfer to a large, rimmed baking sheet, then drizzle with 1 tbsp oil. Season with 1/2 tsp salt. Toss to fully coat. Roast in center of oven until carrots are deeply browned and very tender, approximately 30 to 35 minutes.
3. Once roasted, heat remaining 1 tbsp oil in a large pot set over medium heat. Add shallots, garlic, and sage. Season with remaining 1 tsp salt, and black pepper. Cook, stirring often, until shallots are soft, about 4 to 6 minutes. Stir in carrots, then broth. Bring to a full boil over high heat, then reduce heat to low and gently simmer, covered, while preparing browned butter.
4. Add butter to a small saucepan. Set over medium heat and cook, stirring often, until foamy and browned, about 4 to 6 minutes. Working quickly, carefully stir butter into soup (mixture will splatter upwards). Stir in crème fraîche and remove from heat.
5. Transfer soup to a large capacity, high-powered blender. Blend on medium-low speed to roughly combine, then increase to medium-high speed and blend until soup silky and smooth, about 1 to 2 minutes.
6. Return soup to pot and rewarm over medium heat, if needed. Divide among bowls. Top each with a spoonful of additional crème fraîche and garnish with reserved fronds. Season generously with black pepper. Serve immediately.