Carrots are naturally sweet and earthy, but when you add a touch of allspice, they transform into something exotic and layered. This recipe brings warmth to a simple roasted carrot soup, and the pairing with Viognier enhances its floral, stone-fruit character — a match made for cozy evenings.

Recipe: Roasted Carrot Soup with Allspice
Serves: 4

Ingredients

• 2 lbs carrots, peeled and chopped

• 2 tbsp olive oil

• 1 medium onion, chopped

• 2 garlic cloves, minced

• 1 tsp ground allspice

• 1 tsp ground cumin (optional for added depth)

• 4 cups vegetable broth

• 1 cup coconut milk (or heavy cream)

• Salt & pepper to taste

• Fresh parsley for garnish

Instructions

1. Preheat oven to 400°F (200°C). Toss carrots with 1 tbsp olive oil and roast for 25 minutes until caramelized.

2. In a pot, heat remaining olive oil. Sauté onion and garlic until soft. Stir in allspice and cumin.

3. Add roasted carrots and vegetable broth. Simmer 10 minutes.

4. Blend until smooth. Stir in coconut milk or cream. Adjust seasoning.

5. Serve garnished with parsley.

Wine Pairing: Viognier
The floral nose and ripe apricot flavors of Viognier play beautifully with the warm, slightly peppery sweetness of allspice. This white wine has enough body to stand up to the soup’s creaminess, while its freshness keeps the dish lively.