
Appetizer
Lunch
Roast Carrot & Ginger Soup
•
900 g
Carrots
, chopped into 1 inch pieces
•
0.5
Sweet Onions
•
2
Garlic Cloves
, minced
•
1 tbsp
Ginger
, peeled & grated
•
4 cups
Vegetable Stock
, plus more if needed
•
4
Sprigs Fresh Thyme
, leaves removed from stem
•
Olive Oil
•
Salt
•
Pepper