Olive oil (or sesame oil if you want a much stronger taste) 2-3 tablespoons
1 large onion, chopped
1 and a half lb carrots, sliced fairly thinly
fresh ginger (about the size of a large walnut)
black pepper
2-3 pints hot vegetable stock (use stock cubes if you need to)

Heat the oil in a large heavy saucepan. Peel, then shred or slice the ginger very finely, and cook with finely chopped onion and a pinch of salt for about five minutes. Add the carrots and cook until the onion is soft and translucent and the carrots begin to soften.

Pour in the stock, and simmer until the carrots are very tender (usually around 30 minutes). Blend the soup, or force through a sieve and return to the pan, adding black pepper and salt (or dark soy sauce) to taste, and heat through.