✦ Ingredients :
- 6 to 8 large carrots (about 1¾ pounds), peeled and cut into
- ½-inch-thick slices
- ¼ cup olive oil
- Salt
- 6 cups vegetable stock, or as needed
- One 1-inch-long piece fresh ginger, peeled
- 1 fresh thyme sprig, plus chopped thyme for garnish
- ½ large sweet onion, chopped
- 2 large garlic cloves, chopped
- Fresly ground black pepper
✦ Preparation Steps :
1. Set an oven rack 6 to 8 inches from the heat source and turn on the broiler. On a large rimmed baking sheet, toss the carrots with 2 tablespoons of the olive oil and sprinkle generously with salt. Broil the carrots until they brown and soften, turning them over with a spatula every 5 minutes or so; this should take 15 to 20 minutes.
2. Meanwhile, bring the stock to a boil in a medium saucepan.
Add the ginger and sprig of thyme, turn down the heat, and simmer gently for 15 minutes.
3. Just before the carrots are done put the onion in a large saucepan with the remaining 2 tablespoons olive oil and brown over medium heat, stirring frequently. Add the garlic and cook for a minute, then add the carrots.
4. Remove the ginger and thyme from the stock and add the stock to the onions and carrots. Bring to a boil and simmer for 5 to 10 minutes, until the carrots are very soft.
5. Use an immersion or a standard blender to puree the soup until smooth. If the soup seems too thick, add more stock or water and reheat gently. Add salt and pepper to taste.
6. Serve garnished with chopped thyme.
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