Step 1

In a large cooking pot, add the olive oil on a medium heat. When the oil is hot, add the ginger and carrot. Sautee a minute.

Step 2

Add the tomatoes, oregano and salt. Stir. Add the vegetable stock, bay leaf and nutritional yeast if using. Stir until fully mixed.

Step 3

Bring to a boil, then reduce heat down to simmer. Cover and let simmer for 15-20 minutes or until carrots are fork tender.

Step 4

Remove the pot from the heat and fish out the bay leaf. Use an immersion blender to process until smooth. Season with salt and pepper to taste.

Step 5

If you don't own an immersion blender you can can blend up the soup in batches using a blender. Just make sure to be careful when removing the blender lid and open away from your body.

Step 6

Serve and enjoy!