Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon Olive Oil (, see note 1)
  • 1 Medium Onion (, minced, see note 2)
  • 1 pound Carrots (, thinly sliced (450 grams))
  • 1 teaspoon Fresh Ginger (, grated, see note 3)
  • 3 cups Low Sodium Vegetable Stock (, see note 4)
  • Salt (, to taste)

Instruction

  • In a 3-quart (3-liter) pot, heat the oil. Add minced onion, sliced carrots and grated ginger and saute this for about 3 minutes, stirring so that the ginger does not get burnt.
  • Pour in vegetable stock, season with a pinch of salt and cover with lid. Bring to a boil. Reduce the heat to low and simmer covered until the carrots are tender (about 20 minutes).
  • When ready, puree the soup and taste. Add more seasoning, if you feel it is needed.
  • Enjoy!