2 tspexpeller-pressed canola oil
1 mediumonion, chopped
3 Tbspfinely chopped ginger root
3 ccarrots, chopped
1 mediumpotato, peeled and chopped
8 cvegtable stock
·salt to taste
·dash of dry sherry
·dash of nutmeg
·chopped fresh parsley or cilantro (optional)
How to Make Ginger-Carrot Soup
- Heat the canola oil in a large pot, add the onion and ginger, and saute, stirring just until the onion is translucent.
- Add the carrots, potato and vegtable stock. Bring to a boil, cover, reduce heat and boil gently until the vegtables are tender, about 30 - 45 minutes.
- Puree the soup in batches in a blender or food processor.
Add salt to taste amd flavor with the sherry and nutmeg.
Serve plain or garnished with chopped fresh parsley or cilantro