Ingredients:

2 tablespoons BD Provisions Olive Oil
2 onions, chopped fine
1/2 cup minced BD Provisions crystallized ginger
2 tablespoons grated fresh ginger
2 garlic cloves, peeled and smashed
Salt and pepper
2 1/2 pounds carrots, peeled and sliced 1/4 inch thick
5 1/2 cups water
½ teaspoon dried thyme
1 tablespoon cider vinegar

Topping:

Sour cream

Toasted Pumpkin Seeds

Preparation:

1. Add Olive Oil to large saucepan over medium heat. Add onions, crystallized ginger, fresh ginger, garlic, 2 teaspoons salt; cook, stirring frequently, until onions are softened but not browned, 5 to 7 minutes.

2. Increase heat to high; add carrots, 5 cups of water, thyme sprigs and bring to simmer. Reduce heat to medium-low and simmer, covered, until carrots are very tender, 20 to 25 minutes.

3. Working in batches, process soup in blender until smooth, 1 to 2 minutes. Return soup to clean pot and stir in vinegar and remaining ½ cup of water. (Soup can be refrigerated for up to 4 days.) Return to simmer over medium heat and season with salt and pepper to taste. Serve with sprinkle of pumpkin seeds and dollop of sour cream.

Toasted Pumpkin Seeds: Take 2 cup raw BD Provisions pumpkin seeds in bowl and mix with 2 Tablespoons of BD Provisions olive oil. Season with salt and then evenly law on cookie try. Baked for 12-15 minutes at 350 degrees. Stir about halfway through. Let cool and then add to soup as a topping.

Yields 5-6 servings