Carrot Ginger Soup

Heat the oil In a large Dutch oven or soup pot, over medium-high heat. Add the onions and cook until they become soft and translucent, 3 to 4 minutes. Add the ginger and cook for another minute. Add the carrots and vegetable broth and bring the mixture to a boil. Reduce the heat to low and simmer until they carrots are tender, for about 25 minutes.

puree the soup with an immersion blender or in batches in a traditional blender.

If using a traditional blender, remember:

• Only fill your blender 1/3 full.

• Remove the centre insert in the lid of your blender to allow hot air to escape.

• Cover 3/4 of the hole with a kitchen towel to avoid splashes.

Enjoy immediately or store in the refrigerator for up to 4 days or in the freezer for up to 3 months.

**CAUTION: Use extreme caution when blending hot liquids in a traditional blender.