Serves 2-3 (I recommend doubling it to get 3-4 servings, if you want leftovers)
1 small onion, chopped 1 T olive oil 1 small potato, peeled and cubed 2 large carrots, chopped 2 inches fresh ginger, grated 2 cups vegetable stock 1/4 t salt 1/2 t ground pepper
In a medium soup pot on medium heat, saute the onions in oil until translucent. Add the potatoes, carrots, and ginger and saute for 2-3 minutes; stir constantly to avoid sticking. Add the stock, salt, and pepper. Bring to a boil, then reduce heat. Simmer for 15-20 minutes, or until the vegatables are tender. With a blender or food processor, blend half or all of the soup (I prefer all) until smooth (be careful blending hot liquids). Return to pot, reheat, and serve.
Lisa, IBS-C (Vegan)
Stable since July 2007!
Mommy to Rhiannon Marie (Dec. 13, 2008)