MAKE IT
Step 1
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.
Step 2
Place lid on top of pot and simmer over low heat, until carrots are fork tender.
Step 3
Transfer mixture to a blender, or use an immersion blender to blend soup completely. Then return to pot over low heat.
Step 4
Stir in evaporated milk and cook 2-3 minutes.
Step 5
Place soup in serving bowls and serve warm.
*This soup can also be served chilled.
