Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 cup chopped sweet onion
• salt
• 1 tablespoon minced garlic
• 1 tablespoon minced peeled ginger
• 2 pounds carrots, peeled and chopped
• 1 medium russet potato, peeled and chopped
• 6 cups low-sodium chicken or vegetable stock
• 1 teaspoon minced fresh thyme
• Freshly ground pepper

Directions

Combine the olive oil and onion in a Dutch oven or heavy pot over medium-high heat. Sprinkle with 1/2 teaspoon salt and cook, stirring, 10 minutes, until just starting to caramelize. Add the garlic, thyme, and ginger and cook, stirring so as not to burn, 2 more minutes until fragrant.  Stir in the carrots, potato and the chicken or vegetable stock. Bring to a simmer, cover and cook until the carrots and potato are very tender, 15 to 18 minutes. Keep warm.

Puree the soup with an immersion blender until very smooth (or puree in a regular blender in batches).

Makes about 8 servings, about 140 calories each.