- 1 tbsp. olive oil
- 2 large white onion, peeled and chopped
- 5 cups vegetable stock or water
- 2 inches ginger, peeled and chopped
- 8-10 large carrots
- Fresh parsley, sprig
- Toasted Pumpkin seeds
On a medium heat, saute onion 3-5 minutes. Add water, ginger and carrots. Cover and cook 10-12 minutes or until carrots are soft. With a slotted spoon, remove carrot, onions and ginger and puree in a food processor or blender. Add pureed veggies back to soup. Garnish with fresh parsley and toasted pumpkin seeds.