Carrot Consomme' - pareve

4 pounds carrots
1 large white onion, unpeeled
2 whole cloves
2 inches fresh ginger, split in half lengthwise
2 ribs celery
2 bay leaves
5 black peppercorns
2 sprigs thyme
3 quarts water

Bring all ingredients to a simmer over medium-high heat, then reduce to a slow simmer for 3 hours. Let cool 1 hour, then strain carefully through mesh strainer.

Discard vegetables and reserve broth, or for thicker soup puree some of the strained vegetables with the broth. Season with salt and pepper.

Makes 2 quarts.

This is taken from an article in the Jewish Week, NY; a review of "The New York Times Passover Cookbook"