Carrot and Ginger Soup

Heat olive oil in a large pot over medium heat. Add onions, carrots and ginger; cook until onions are translucent, about 5 minutes.

Season with salt and pepper, then add 6 cups water (or vegetable broth). Bring to a boil, then reduce heat to a simmer, cover and cook until carrots are tender, about 20 minutes.

Remove soup from heat and puree until completely smooth using a handheld or regular blender. Adjust seasoning with more salt and pepper, along with a pinch of cinnamon (if the soup is too thick, thin it out by stirring in a bit of hot water).

Return soup to the pan and heat through. Ladle hot soup into serving bowls and garnish with swirls of dressing.