Main ingredients 2 pounds (1 kilogram) carrots, washed and cut into 1-inch (2- and- 1/2-centimeter) slices (I don’t peel them) 3 onions, cut into 1/8s 1 celery root, peeled and cubed Bartenura olive oil, for drizzling 1 and 1/2 teaspoons salt 1 and 1/2 teaspoons sugar 1 and 1/2 teaspoons garlic powder 1 teaspoon paprika 1 head garlic 10 cups chicken stock Garnish 1 carrot, peeled and sliced extra thin on a mandolin or with a vegetable peeler 2 tablespoons Bartenura Olive Oil
