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 Empire Chicken Stock
Garnish
1 carrot, peeled and sliced extra thin on a mandolin or with a vegetable peeler
2 tablespoons Bartenura Olive Oil
From Kosher.com