Source: dLife

Creamy soup with carrots, ginger, onions, and parsley.

Servings

2 lb fresh carrots , peeled and cut in chunks (about 4 cups)
2 medium onions , diced largely
2 tbsp canola oil
12 cup low sodium vegetable broth (or water)
1 tsp salt
1 tbsp fresh ginger root , peeled and grated
1 pinch chopped parsley

1 Heat the oil in a large pot and saute the onions and salt for about 3 minutes or until the onions are just soft. Add the carrots and ginger and saute for another 5 minutes, being careful not to burn the ginger.
2 Add the stock (or water), bring to a boil; reduce heat, cover and simmer for 20 minutes or until carrots are soft.
3 Pour the soup into food processor or blender and puree (this might have to be done in batches). Add the soup back to the pot and gently reheat. Stir in the parsley and serve.

For a creamy touch, when serving add a small dollop of fat free sour cream on top.