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Roasted Carrot Soup

kept byAdam.R.Hill
recipe byFood52
Notes: 

Serves 4
Ready in ~1 hr 15
Serve with pepitas or toasted almonds

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Ingredients: 

6 to 8 large carrots (about 1 3/4 pounds)
1/4 cup olive oil
Salt
6 cups vegetable stock (good quality, not too high in sodium)
1 piece ginger, an inch long, peeled
1 sprig thyme, plus more for garnish
1/2 large sweet onion, chopped
2 large garlic cloves, chopped
Freshly ground black pepper


 

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