Good soup always improves mood and acts superbly and healthily during the colder days and the flu season. And it’s terribly delicious!
1 kg of carrots
3 cloves of garlic
1 slice root of ginger
½ tsp. Chopped hot pepper
½ tsp. Thyme
800 ml broth
3 tablespoons olive oils
salt and pepper-to-taste
Peel the carrots and cut them into small pieces, peel the onion and divide it into quarters, leave the garlic with the flakes. Together put them in a refractory pot and pour 3 tablespoons of olive oil inside. Bake in an oven at 200 degrees for about 45 minutes, occasionally stir them.
Remove them from the oven and let some cool. Then put them in a blender, (pre-peel the garlic) and chop at a slow speed. Add the vegetable mixture to the broth slowly until you get the desired density.
Place broth in a saucepan, add the grated ginger, chilli and thyme, season with salt and pepper. Place the pot on the hot plate until the broth starts to boil.
Serve with roasted bread and sour cream.