– 3 tablespoons olive oil – ½ cup ginger, fresh, peeled and sliced – 1 red onion, large, cubed – 2 garlic cloves, sliced – 3 sprigs of fresh thyme or ½ teaspoon of dry leaves – 1 carrot, large, peeled and diced – 2 pound arracacha or celeriac, [0.9 kilo], peeled and cubed – 1½ quart vegetable stock, [1½ liters] – 1½ teaspoons salt, (or more, to taste) – ½ teaspoon freshly-cracked black pepper (or more, to taste)