Carrot Consomme

• 4 pounds carrots
• 1 large white onion, with skin
• 1 clove
• 2 inches fresh ginger, split in half lengthwise
• 2 ribs celery
• 2 bay leaves
• 5 black peppercorns
• 1 whole clove
• 2 sprigs thyme

1. Combine all ingredients in a large pot with 3 quarts of water over very low heat.
2. Simmer for 3 hours.
3. Remove from heat and cool for 1 hour.
4. Strain carefully through a fine mesh strainer.
5. Discard the vegetables and reserve the broth.

carrots, white onion, clove, ginger, celery, bay leaves, black peppercorns, clove, thyme

Taken from cooking.nytimes.com/recipes/9006 (may not work)