Vegan Ginger Carrot Soup

• 2 Tbsp Canola oil
• 1 1/2 cups chopped onions
• 3 Tbsp. peeled and minced ginger root (though more is nice)
• 8 cups sliced carrots
• 2 cups sliced potatoes
• 1 tsp salt
• 1/2 tsp curry powder
• 2 tbsp fresh lemon juice (Squeeze one lemon)
• 1/4 cup chopped fresh parsley, or more...

Directions:

Heat the oil in a large soup pot over medium heat. Saute the onions and ginger until the onions are soft, about 5 minutes (If the ginger sticks, add a Tbsp of water). Add the carrots, potatoes, and 6 cups of water. Bring to a simmer, cover, and cook until the carrots and potatoes are tender, 10-15 minutes). Working in batches, puree the veggies with their cooking water in a food processor or a blender, and return them to the pot. Stir in the salt, curry powder, lemon juice, and parsely. Serve hot or let the soup cool to room temperature, then cover and refrigerate until chilled. Serve with amigos.