1/2 onion, chopped
1/3 ginger root, minced
2 tablespoons olive oil
8 small-medium carrots, chopped
dash sea salt
dash black pepper
dash ground ginger
2 teaspoons coriander
3 cups vegetable bouillon (I used Organic Gourmet)
1. Place the onion and ginger root in a small pot with the olive oil. Cook until onion is translucent.
2. Add the spices and the carrots. Cook for a few minutes, mixing.
3. Add the vegetable bouillon. Boil until the carrots are soft.
4. In batches, blend the soup in a blender.
Notes: While this recipe does not have to be organic, I made it with organic ingredients.
Source of recipe: I wrote the recipe. Direct link to recipe: http://veganmiss.blogspot.com/2009/04/summer-is-here-time-for-chilled-so...