- 10 pounds carrots (peeled, sliced)
- 1 cup ginger (fresh ground)
- 2 Tablespoons brown sugar
- 1½ Tablespoons ginger powder
- 2 pinches cinnamon
- 10 cups veggie stock (see notes)
- Add carrots to broth in large pot. Season with salt and pepper. Cook until soft.
- Process in blender until smooth.
In-house veggie stock: onions, carrots, celery, small amount of leeks, 6 cloves garlic, salt, pepper.