1 tablespoon olive oil
1 small yellow onion, diced (about 1 cup)
one 16-ounce bag baby carrots
2 tablespoons chopped fresh ginger
1 teaspoon Celtic sea salt
one 32-ounce box low-sodium vegetable broth
1. In a medium saucepan or Dutch oven over medium heat, heat the oil. Add the onion and sauté for 4 to 5 minutes, until translucent.
2. Add the carrots, ginger, salt, and broth and bring the mixture to a boil. Reduce the heat to low and simmer for 15 to 20 minutes, until the carrots are fork-tender.
3. Puree the soup in a blender (I use a Ninja Blender) until creamy and smooth.
4. Serve, topped with a dollop of plain yogurt or sour cream if desired. I used a bit of coconut milk.
Total time: 35 min