Chili Crisp

1. Place the whole dried chiles in a spice grinder and grind on high to obtain a coarse flake size, about 5 seconds.
2. In a small pot, heat the oil to 350°F.
3. Line two heat-proof plates with paper towels.
4. Place the shallots in hot oil and fry until crispy and golden brown, about 45 seconds. (Be careful not to burn them.)
5. Strain the shallots over a heatproof container, place the oil back into the pot, and transfer the shallots onto a paper-towel-lined plate.
6. Repeat with the sliced garlic.
7. Place the oil back into the small pot and heat to 350°F. While your oil is heating back up, combine all the spices and ginger in a heat-proof bowl and mix well.
8. Once the oil is hot, pour it over the spice and ginger mix and mix carefully, as the oil is very hot.
9. Cool the oil mixture. Add the fried shallots and fried garlic.

Roasted Carrot and Ginger Soup

1. Preheat the oven to 400°F
2. Place the carrots into a large bowl, toss with half the canola oil, half of the salt, and pepper to coat.
3. Place the seasoned carrots onto a parchment-lined baking sheet.
4. Roast the carrots for 30 minutes, mixing every 10 minutes.
5. In a medium pot, heat the remaining oil over medium heat.
6. Once the oil is hot, add the chopped onions and cook, stirring occasionally until they become translucent, about 1 minute.
7. Add the vegetable broth and diced ginger and bring to a simmer for 10 minutes.
8. Once the carrots have been roasted, add them to the simmering pot and simmer for another 20 minutes over low heat.
9. Stir in the heavy cream and remaining salt.
10. Transfer the hot soup to a blender, and blend on high until smooth for 2 minutes. Do this in multiple batches if the blender is too full.
11. Transfer the soup back into the pot and bring to a low simmer.

Ladle 1 cup of the soup and garnish with 1 tbsp of chili crisp.