Ingredients
-
- 2 tsp olive oil
- 1 medium red onion, diced
- 1 tsp fresh ginger, diced
- 1 tsp fresh garlic, diced
- 10 large carrots, peeled and chopped
- 4 cups/1L low sodium stock of choice
- 1 tsp Natvia
- 1/2 orange, juiced and zested
- Salt and pepper, to taste.
Directions
- Over medium heat in a large saucepan, sauté the onion, ginger, and garlic in the olive oil, until it is fragrant and they have softened
- Add the carrots and sauté for 2-3 minutes
- Add the stock, Natvia, orange zest and juice, and bring to a boil. Reduce heat to medium-low and boil until carrots are soft and break apart easily.
- Add salt and pepper to taste and puree.
