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Heat the oil in a large pan over low heat.
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Add ginger and cook and stir for a minute.
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Add onion and thyme and cook and stir until onions becomes transparent.
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Add carrot and celeriac, cook over low heat for 5 minutes, stir often to prevent them from burning or sticking to the pan.
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Add vegetable stock, cook over low heat until the vegetables are tender.
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Remove from the heat and let it cool to room temperature.
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Remove the thyme sprigs and blend to desired smoothness (I prefer it not too "creamy").
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Reheat in a deep pot, adding more water