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.

What is great about this soup is – it is oil free.  It is very low in calories even with the addition of the sesame or sunflower butter.