Adapted from Goudreau’s recipe, I would improve it next time for my tastebuds and add more ginger (maybe triple it). I used less onion than called for because less is more here but use your own judgment. She uses tahini and I used sunflower seed butter. Serves 2.
4-5 peeled carrots, cut into rounds
1/2 yellow onion, diced
1 tsp. grated fresh ginger
2 cups vegetable stock
1 Tbsp. sunflower seed butter (or tahini)
1/4 cup non dairy milk (I used soy)
Salt and pepper
Add carrots, onions, ginger and stock to a 2-quart saucepan and cook over medium heat, covered for 40 minutes or until the carrots are soft when pricked with a fork.
Blend with a hand blender right in the pot or transfer to a conventional blender – add butter and milk and combine until smooth. Season to taste. I sprinkled on paprika for color but feel free to garnish with freshly ground pepper.