Roasted Carrot Soup
16 Carrots, peeled, cut into chunks (about 1 1/2 inch)
Preheat the oven to 350˚F.
Put into a large saucepan. Add the stock, ground ginger, and nutmeg. Bring it to a boil, lower the heat and simmer for 15 to 20 minutes. Allow the mixture to cool slightly, and then puree.