2 tablespoons canola oil
1 pound carrots, chopped
1 cup onion, chopped
¼ teaspoon black pepper
1 tablespoon ginger, minced
2 cloves of garlic, minced
4 cups no salt added vegetable stock
- Heat the oil in a large skillet or pot over medium heat. Add the carrots, onion, and pepper and cook, stirring occasionally, until the vegetables start to brown, about 15 minutes. Add the ginger and garlic and cook for 1 to 2 minutes more.
- Add the vegetable stock, cover with a lid, bring to a simmer. Cook until the carrots become tender, about 10 to 15 minutes. Let cool slightly.
- Transfer the ingredients from the skillet or pot to a blender and blend until smooth. Pour evenly into 4 bowls and serve.