1 tbsp canola oil; 4 med. onions chopped; 1 3" piece of fresh ginger; 6 cups veg. stock; 8 large carrots cut in evenly sized pieces.

2 tsp salt; 1/4 tsp white pepper

saute onions in the canola oil until translucent. Peel and chop the ginger and saute with onions for 2 mins.

(this should all be done in a large sauce pot)

Increase heat; add stock and carrots; simmer over medium heat until carrots are tender.

Season with salt/pepper. Puree and serve. 90 calories in a 1 cup serving.

I'll post over at the sqpn forums to make it easier to print off.

thanks that sounds wonderful

you should submit it to the Catholic Foodie