carrot soup pumpkin soup

  • 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.