1lb. carrots chopped

1 potato, chopped finely

6 cups water or vegetable broth

1 onion, chopped

1 tbsp. grape seed oil

1-2 tbsp. ginger, grated

In a saucepan, sauté the onion, potato, ginger and carrots in the oil for 5 minutes. Add the water or broth and salt to taste. Bring to a boil. Reduce the heat, cover, and simmer for 20 more minutes. Puree soup.