1 medium onion, chopped
1 tablespoon (15 mL) olive oil
8 good-size carrots, peeled and sliced into 1/2-inch (1 cm) coins
1 medium potato, cubed
1 to 2 tablespoons (15 to 30 mL) freshly grated ginger
5 cups (1.25 L) vegetable broth, chicken broth or water
Salt and freshly ground white pepper to taste
In a soup or stock pot, sauté onion in olive oil until translucent. Do not brown. Add carrots and potato and stir briefly. Add ginger, broth or water, and bring to boil. Turn heat down to medium-low, cover partly, and cook until vegetables are tender, 20 or 25 minutes.
Remove from heat, cool slightly and purée all or part of the soup (depending on how smooth you like it) in a blender or food processor, or with a hand-held blender.
Make ahead, if you like, and refrigerate, then reheat just before serving. Recipe doubles easily and freezes well. Serves 4 to 5.
(Montreal Gazette December 18, 2007, © CanWest MediaWorks Publications)