1 medium onion, peeled and chopped
1 clove garlic, chopped
1 tbsp oil
700g carrots, peeled and chopped
1tsp grated ginger root
900 ml light vegetable stock
1 tbsp chopped fresh coriander or other herb of choice

1. Fry the onion and garlic in the oil for 5 minutes in a covered pan without browning.
   
   
2. Add the carrots, ginger and a sprinkling of salt & pepper. Cover and lightly fry for a further 10 mins, stirring occasionally.
   
   
3. Add the stock, bring to the boil, then simmer for 15 mins, or until the carrots are tender.
   
   
4. Puree the soup in a blender and serve. Garnish with chopped fresh herbs to taste. 
   

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If this soup is intended for very young children consider reducing or removing ginger from the ingredients.