Carrot-Piloncillo Soup with Cilantro-Lime Crema

The earthy smokiness of piloncillo, the “brown sugar of Mexico,” perfectly complements the woody, sweet flavor of the carrots in this colorful autumn soup. The carrots are tossed with the piloncillo and first cooked in the oven, which imparts both color and savor, and then finished on the stovetop. The agria (sourness) of the crema Mexicana adds a savory, tangy flavor and creaminess, which tempers the sweetness of the soup.