Carrot Ginger Soup

Prepare bouillon with 2 cups water according to package directions in a medium pot; add carrots, ginger and thyme to prepared bouillon and bring to a simmer. In a medium pan, sauté onion with canola oil until translucent, then add to bouillon. Add salt and pepper to the mixture.

Place lid on top of pot and simmer over low heat, until carrots are fork tender.

Transfer mixture to a blender, or use an immersion blender to blend soup completely. Then return to pot over low heat.

Stir in evaporated milk and cook 2-3 minutes.

Place soup in serving bowls and serve warm.