In a soup pot over medium heat, saute the onions, garlic, and ginger in olive oil with a pinch of sea salt. Cook for 3-4 minutes until the onions are translucent. Add spices (optional) and mix well.
Add the carrots, potato, and just enough broth or water to cover the vegetables. Bring to a boil, cover, reduce heat and simmer for 20-30 minutes, until carrots are tender.
Puree the soup in a blender or directly in the pot with an immersion blender until smooth.
Recipe Notes
Adapted from The Nourishing Cleanse Workbook by Hale Sofia Schatz. Copyright 2008.