2 Servings 45 min Cook
1 Tbsp Olive Oil
2 Small Onions
3 Tbsp Ginger Root
7 Medium Carrots
1 Sweetpotato, 5" long Sweet Potato
3 Cup Vegetable Broth
1 Dash Salt
1 Dash Pepper
Heat oil in a sauce pot over medium heat.
Add onions and sauté until they become translucent.
Add ginger and sauté for another minute.
Add chopped carrots, sweet potato, and vegetable broth and bring to a boil.
Reduce heat to low and simmer for about 30 minutes.
Purée soup with an immersion blender or in batches in a traditional blender.
Season to taste with salt and pepper and serve.