1-2 TBSP olive oil
1 medium red onion, chopped
2 TBSP finely minced fresh ginger root
3 big carrots, peeled and cubed
1 big potato, peeled and cubed
3 cups stock (plus more water if needed)
salt, to taste
freshly ground black pepper, to taste
In a pan, add olive oil and onions and cook on medium to high heat until translucent.
Add ginger and cook for 30 seconds.
Add carrots and sweet potato and cook for 1-2 minutes, stirring.
Add stock (and more water if needed to cover the veggies) and bring to a boil. Once it’s boiling, lower heat, season with salt, pepper and simmer until carrots and potato are tender. Add coriander and wait for a few minutes.
Turn off heat and allow soup to partially cool, then add it to the blender and puree it.
Source, thanks for Chris where I found this recipe and adapted it and thanks to my friend Celia who encouraged me in the first place!