Ginger carrot soup

This soup is so easy and so satisfying; I do it all the time from fall to spring! It’s ideal for lunch with a slice of bread or before dinner.

6 big carrots

1 big sweet potato

1 ginger root (medium size)

1 onion

2 chicken broth cubes

1 table spoon of olive oil

A little bit of almond milk, milk or cream (optional)

Cut the onion in cubes and brown it in olive oil.  Then peel and cut the carrots, the sweet potato and the ginger and put them in the saucepan with the onions and add enough water to cover the carrots. Then add the 2 broth cubes and boil for approximately a half hour. When all the vegetables are tender, do a purée with a stick mixer and add milk until preferred consistency.