1 Tbsp Vegetable Oil
4 Large Carrots
1 Sweet Potato
2 Cloves Garlic
2 Tbsp Fresh Ginger
5 Cups Veggie Stock
Salt and Pepper (to taste)
Dice onions, carrots and sweet potato.
Finely mince garlic and ginger.
Add the oil to a large soup pot, and over medium high heat, sauté onion, garlic and ginger.
Once the onions are transparent, add the carrots and sweet potato and cook for about 30 Seconds, then add vegetable broth.
Bring to a boil, then reduce to a simmer and cook until carrots are soft.
Blend with a large blender or immersion blender.