– 3 tablespoon 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 leave
– 1 carrot (large), peeled and diced
– 2 pound celeriac , peeled and cubed
– 1½ quart vegetable stock
– 1½ teaspoon salt (or more, to taste)
– ½ teaspoon pepper (freshly-cracked, or ground), (or more, to taste)