▪ 1 tablespoon extra-virgin olive oil
▪ 1 c.chopped yellow onions
▪ 3 garlic cloves, smashed
▪ 2 c. chopped carrots
▪ 1½ tsp. grated fresh ginger
▪ 3 c. vegetable broth
▪ Salt to taste
▪ dollops of sour cream optional
Heat the olive oil in a large pot over low heat. Add the onions and 2 pinches of salt. Cover and simmer for about 5 minutes, until transparent. Add the smashed garlic cloves and carrots to the pot and cook on low for 5 minutes, stirring occasionally.
Stir in the ginger. Add broth. Reduce to a simmer and cook until the carrots are soft, about 30 minutes. Let cool slightly and transfer to a blender. Blend until smooth.
Return to clean pot, bring to simmer, taste and adjust seasonings. Serve with a a dollop of sour cream if desired.