Ingredients:
6 to 8 large carrots
1/4 cup butter
Salt & ground black pepper
1 sprig rosemary leaves
6 cups chicken stock
6 cups chicken stock
1 piece ginger, peeled
1/2 large sweet onion, chopped
2 large garlic cloves, chopped
2 tablespoons of olive oil
6 people
5 Min.
30 Min.
Directions:
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1
Peel and cut the carrots into 1/2-inch rounds. On a baking sheet, Season with olive oil and salt. Bake the carrots until they brown and soften, turning them over every 5 minutes or so; this should take 15 to 20 minutes.
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2
Put the onion in a medium stock pot with the butter. Brown the onion over medium heat, stirring frequently. Add the garlic, Rosemary, ginger and then add the carrots.
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3
Add the stock to the pot with the onions and carrots. Bring to boil and simmer for 5 to 10 minutes, until the carrots are soft enough to puree.
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4
Use the hand blender to puree the mixture until smooth. If the soup seems too thick, add more stock or water and reheat gently. Add salt and pepper to taste.
