Roasted Carrots with Spicy and Creamy Sauce

Ingredients

• 1 cup (250 mL) 15% cooking cream
• 1 Tbsp (15 mL) butter
• 1 clove garlic, chopped
• 1 shallot, chopped
• 1/2 cup (125 mL) dry white wine
• 2 cups (500 mL) chicken or vegetable broth
• 1 Tbsp (15 mL) curry powder
• 1 Tbsp (15 mL) turmeric
• 1 Tbsp (15 mL) grated ginger root
• 1 Tbsp (15 mL) cornstarch
• 2 Tbsp (30 mL) cold water
• 12 thin carrots, oven roasted until tender