<http://schema.org/recipeInstructions>
" Preheat the oven to 475 degrees Fahrenheit. On a large jelly-roll pan, toss the carrots with oil, cayenne, and 1/4 teaspoon of the salt. Spread the carrots in a single layer and roast 30 to 35 minutes, or until the carrots are caramelized, stirring once halfway through. Meanwhile, in a 5-quart sauce pot, melt the margarine on medium. Add the shallots, garlic, thyme, and 1/4 teaspoon of the salt. Cook for 3 minutes or until the shallots are golden, stirring occasionally. Add the carrots, broth, juice, ginger, and the remaining 1/2 teaspoon of salt. Cover and heat to simmering on medium-high. Reduce the heat to maintain a simmer and cook, partially covered, for 10 minutes or until the carrots are tender. With a blender, puree the mixture until smooth. The soup can be made and refrigerated up to 1 day ahead. Reheat on medium. To serve, top the soup with yogurt and chives."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a1262/roasted-carrot-soup-recipe-ghk0414/>