Peel the carrots and cut them into even-sized pieces.
Combine the carrots, water, and salt in a saucepan.
Bring to boil then reduce heat to simmer covered until tender, about 25 minutes. Drain and reserve cooking liquid.
Transfer carrots to a food processor keeping the boiling liquid. Puree until smooth, alternatively, you can use a potato masher.
Add some cream and grated ginger then puree to blend. Transfer the pureed carrots back into the saucepan, then warm and add enough reserved cooking liquid to create a thick sauce.
Taste and season with salt and pepper. Tip: You can make it ahead and refrigerate, then rewarm it before serving.
Baked Potatoes
Preheat the closed grill to 300 degrees F (150 degrees C).
Peel and cut the potatoes into even pieces.
Toss the potato pieces in a bowl with vegetable oil, fresh thyme, and all-purpose rub.
Roast the potatoes in the preheated closed grill or a camp oven.
When the potatoes are tender, about 12-20 minutes, remove and place in a bowl. Drizzle with some lemon juice.
To Serve
Layer the carrot ginger sauce on a serving plate. Arrange the roasted potato on top. Garnish with chopped fresh herbs such as chives, parsley, dill, or basil.