Carrot Ginger Soup

2 cups (260 g) carrots, chopped
1/2 small (30 g) onion, chopped
4 cloves garlic, peeled and minced
2 Tbsp (30 mL) olive oil
1/2 tsp salt
pinch pepper (black or white)
1 piece (5 g) fresh ginger, peeled and minced
1/3 cup (70 g) silken tofu
2 cups vegetable broth

Heat olive oil in a soup pot over medium heat and saute carrots and onions until carrots are soft and onions translucent. Splash in broth as needed to prevent buring. Add garlic and cook for 1 minute more.

Place carrot mixture, salt, pepper, ginger, tofu, and vegetable broth into a blender and process until smooth. Alternatively, use a stick blender with all the ingredients in the soup pot.

Return soup from blender into soup pot and simmer gently over low to medium low heat for another 5-10 minutes.

Serve warm with crusty bread.

Optional add a dollop of vegan sour cream or unflavored soy yogurt. Garnish with parsley.