6 large carrots, sliced
1/4 cup olive oil
6 cups vegetable stock (or chicken)
1 piece ginger, an inch long, peeled
1/4 teaspoon dried thyme
2 large garlic cloves, chopped
Salt and pepper, to taste
Preparation:
1. Add sliced carrots onto a baking sheet and drizzle 1 tablespoon of the olive oil on top. Place under the broiler in the oven for about 10 minutes making sure to flip every few minutes. Carrots should start to brown.
2. Meanwhile in a saucepan on medium heat add stock, remaining olive oil, ginger, thyme, garlic, salt and pepper. Add carrots into stock.
3. Bring to a full boil them reduce to simmer and cook for a remaining 10 minutes. Remove ginger from soup.
4. Place a stick blender in the pan and puree. Serve.
Yields: 4 servings