- 7 cups vegetable or chicken stock
- 1 1/2 pounds carrots, peeled and chopped
- 2 shallots, chopped
- 1 tablespoon minced fresh ginger
- 1 tablespoon fresh thyme leaves
In large saucepan, simmer stock, carrots, shallots and ginger until carrots are tender, about 20 minutes. In blender, puree in batches. Season. To serve, drizzle with EVOO and sprinkle with thyme.