Step 1

In a large stockpot, heat olive oil and sauté onions until translucent. Add garlic and ginger and sauté for 1- 2 minutes until garlic becomes fragrant.

Step 2

Add carrots and broth and bring to a boil. Reduce to low heat and cover. Cook for 10 to 15 minutes , stirring every 5 minutes to prevent from boiling over. Continue to cook until carrots can easily be pierced with a fork.

Step 3

Blend soup with an immersion blender or transfer to a blender to purée in there.

Step 4

Garnish with fresh parsley and serve with bread.