Begin by heating the olive oil in a saucepan over medium heat. Add in the chopped onion and sauté until they are translucent. Mince the garlic and ginger and sauté for 1 to 2 minutes.
Then prepare the carrots by peeling them and cutting them into ½ inch slices. Toss in the carrots and broth and bring to a boil. Reduce the heat to low, cover, and stir from time to time.
Allow the ingredients to cook for about 10 to 15 minutes. Move the ingredients into a blender once the carrots are soft enough and blend. Garnish with fresh parsley and Enjoy.
2 tablespoons olive oil
1 medium yellow onion
2 lbs. carrots
4 cloves garlic
1 teaspoon size chunk of Ginger
6 cups low-sodium vegetable broth