3clovesroasted garlic(from one whole-head of roasted garlic)
6cupsvegetable broth(a good quality organic is best)
1Tablespoonfinely grated fresh ginger
sea salt and ground black pepper(to taste)
1loafciabatta bread(or baguette)
olive oil(for drizzling)
For the Soup
Slice off top of garlic bulb. Place on aluminum foil, and drizzle with olive oil, salt and pepper. Wrap in foil, and place in 400 degree oven for 25 minutes, or until cloves are soft and golden brown. Set aside. When cool, squeeze garlic out of paper skin and mash with a fork.
Peel carrots and trim off ends. Cut carrots into 2" pieces and place on a baking sheet.
Drizzle carrots with 2 Tablespoons of olive oil, salt & pepper, and 1 Tablespoon of dried thyme. Broil carrots in the center of oven for 15 - 20 minutes, turning after 10 minutes.
Peel ginger (cut off skin with a knife) and grate with a ceramic grater or microplane grater. Discard any rough, stringy portions that are left over.
Remove carrots from oven and set aside to cool.
In a large Dutch oven or soup pot, heat 2 Tablespoons of olive oil over medium heat.
Add the onions and saute until golden brown, stirring occasionally.
Add the carrots, roasted garlic, ginger, thyme and vegetable stock. Bring to a boil and then simmer for 15 - 20 minutes, until carrots soften.
Puree the soup until smooth using an immersion blender, or pour into a standard blender. If using a standard blender, remember to remove the center cap so the steam can escape.
For the Crustini
slice bread into 1/2" slices and place on a baking sheet. Drizzle bread slices with olive oil.
Bake at 400 degrees until crispy and golden brown.
Cut a clove of garlic in half, and rub on one side of the crustini (the darker side is the bottom). Be careful, the more you rub, the stronger the garlic flavor will be.
If soup is too thick, thin with additional vegetable stock of water