Instructions

• In large pot, heat 2 tablespoons olive oil over medium heat. Add ginger and carrots, and sauté for 1 minute.
• Add tomatoes, oregano, and 1 teaspoon salt. Stir, then pour in vegetable stock and add nutritional yeast.
• Bring to a boil. Reduce heat, cover, and simmer until carrots are tender, about 20 to 25 minutes.
• Blend until smooth. Taste and adjust seasoning. Garnish with sliced basil and serve hot.