Ingredients
1
inch ginger, minced, to taste
1
tbsp extra virgin olive oil
1
potato, chopped (optional)
2
ribs celery, chopped (optional)
3
carrots, cut in chunks or use 2 cups of baby carrots
1
quart of vegetable broth, or whatever broth you use, more or less depending on desired thickness
Salt and pepper, to taste
Directions
1.
Sauté onion, garlic, ginger, and oil together in a large saucepan on high heat until onions are translucent. Add potatoes, celery, and carrots. Add broth and spices and bring to a boil. Lower heat and cook until carrots are soft.
2.
Puree soup in a blender. Do this in batches, never filling the blender more than half full. Taste and season as desired. Enjoy!
4.
You do not need to use precision when adding and measuring ingredients in this recipe. It is okay to use more or less carrots, broth, spices, or other veggies than called for in the recipe. Heat until desired temp. Make it creamier by adding soy or rice milk right before serving.
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