Sweet Carrot Ginger Soup
2 tbsp olive oil or canola oil
1 white onion, sliced lengthwise into thin "half-moons"
2 cloves garlic
1 can diced or crushed tomatoes
4 cups low-sodium vegetable broth
1 inch ginger, grated
1 lb carrots, washed, peeled, and sliced 1/2 cm thick
2 tbsp chopped parsley
2 tbsp fresh squeezed lemon juice
Cracked pepper and salt
Sauté sliced onions in 2 tbsp olive or canola oil for 2 minutes in a hot pan. Add crushed garlic and sauté 2 minutes more.
Add crushed tomatoes and veggie broth as well as ginger, carrots, and 1 tbsp of the parsley. Cook on medium heat at a rolling boil until carrots are soft.
You can blend this soup in a high powered blender or have it as is. Remember to let it cool a bit before blending, or else use an immersion blender to blend the soup!
When ready to serve, top with chopped parsley and extra cracked salt and pepper. Enjoy!