Ginger carrot puree

Scrub carrots under warm water and chop. Crush garlic and chop ginger and onion.

In a large pot heat fat and saute the onion, ginger, garlic, thyme and peppercorn about eight minutes on medium-high heat.

Add the carrots and cook another five minutes.

Add carrot juice and water or stock, bring to a boil, cover and cook 10 minutes on medium heat.

Uncover and cook another 20 minutes.

Turn off the heat, let sit 10 minutes and remove the thyme and herbs; blend, pass through a sieve and add salt if needed.

Variation: for soup, adjust the consistency with the remaining cooking liquid and more carrot juice, stock or water.