2 cups (500 ml) carrots, peeled and sliced

1/2 clove garlic, peeled (optional)

2 tablespoons (30 ml) butter

1 pinch ground ginger

Salt and pepper

In a pot of salted boiling water, cook carrots and garlic for about 20 minutes or until carrots are tender. Drain.

In a food processor, purée carrots and garlic until smooth with butter and ginger. Season with salt and pepper.

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