Sweet Puréed Carrots With Orange And Ginger

• 2 pound carrots, peeled and cut into ½ inch slices
• 2 cup vegetable broth
• 1 tablespoon sugar
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 cup olive oil
• 1 tablespoon fresh ginger, peeled and finely grated
• 2 cloves of garlic, minced
• 1/3 cup fresh orange juice
• freshly ground pepper, to taste

1. In a large saucepan, set over medium heat, combine carrots, broth, sugar, and salt. Bring to a simmer, cover, and cook for 20 minutes, until the carrots are very tender. Drain the carrots, reserving ¼ cup of the cooking liquid.
2. In a medium saucepan set over medium-low heat, warm up the olive oil. Add the garlic and ginger, and cook, stirring frequently, until softened and fragrant, about 2-3 minutes. Remove from the heat.
3. Add everything to a food processor and purée until smooth, scraping down the sides to make sure everything is combined. For a smoother purée, add 2 tablespoons of the reserved cooking liquid. Season with salt and pepper. Serve immediately.