Ingredients

1 lb baby carrots chopped

6-8 large garlic cloves, peeled whole

3-4 tbls extra virgin olive oil

1/2 tsp ground ginger

1/2 tsp salt

1 tbsp brown sugar

3 cups vegetable stock (more or less depending on desired thickness)

cracked black pepper to garnish

Preparation

  1. Preheat oven to 400 F
  2. Combine first 6 ingredients until carrots and garlic are well coated
  3. Spread in an even layer on a baking sheet and bake for 1 hour and 10 minutes.
  4. Remove from oven and allow to cool a bit before blending with vegetable stock in a food processor or blender until smooth.
  5. Ladle soup into bowls and garnish with cracked pepper.