– Olive Oil – Garlic – Carrot – Onion
In a large soup pot or Dutch oven, over medium-high heat, add the 3 tablespoons olive oil, add the chopped garlic, chopped carrots, celery, and yellow onion.
Add 2 cups vegetable broth, cups water, and 1 teaspoon ground ginger (or 1 tablespoon fresh minced ginger). Simmer for 20 minutes, stirring occasionally.
After simmering for 20 minutes, remove from heat and blend the soup with an immersion blender.