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Roasted Carrot Soup

Reeve
  • minutes
  • Serves 4

INGREDIENTS

6

Carrots (about 1 3/4 pounds), large

2

Garlic cloves, large

1

piece Ginger

1/2

Sweet onion, large

1

sprig Thyme

6 cups

Vegetable stock, good quality

1

Black pepper, Freshly ground

1

Salt

1/4 cup

Olive oil