INGREDIENTS
1 lb
carrots (peeled and cut into 1/2 inch chunks)
1
medium (or 1/2 large onion, cut half)
1
garlic clove (unpeeled)
1 tbsp
olive oil
Salt
White pepper
6 cups
vegetable stock (recipe link)
1 1/2 tbsp
grated fresh ginger
1
bay leaf
1 tsp
chopped fresh Italian parsley
4 tsp
sour cream (omit for vegan option)