What You Need
1 lb carrots, peeled and trimmed and chopped into 1/2-inch slices
½ c onion, chopped
Juice from 1 orange, about ¼ c
1.5 Tbsp grated fresh ginger
1 Tbsp olive oil
3 c water
1 cube Rapunzel Vegan Vegetable Bouillon with Sea Salt
Sauté onion in olive oil until it begins to soften.
Add carrots and cook for 3 minutes.
Add ginger and continue cooking for 2 minutes.
Add water and bouillon cube and bring to a boil, simmer covered for 15 minutes or until vegetables are soft.
Purée soup in a blender until just blended.
Return to pot and add orange juice.
Ladle into bowls and enjoy.