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1 cup plant based moo
ginger powder, garlic powder, cayenne pepper powder
Cook onions and olive oil over low heat until well-caramelized and a dark golden brown, stirring infrequently (about 50-60 minutes)
Add carrots, potato, and celery and cook for another 10 minutes, tossing well to coat with olive oil and onions.
Add vegetable stock, turn heat to medium high, and bring to a rapid boil. Cook until vegetables are very tender almost falling apart- about 20 minutes.
Blend with an immersion blender until completely smooth, thinning with just a little bit of stock, water, or milk of your choice if you'd like a thinner soup. I used vitamix to make really smooth.
Season with salt and pepper and herbs, etc.
Add ½ cup olive oil and give it a little whirl. Rest the herb oil at room temperature for at least 20 minutes.
When ready to serve, strain through a fine mesh sieve and add one teaspoon of the herbs back to the strained oil and whisk to incorporate. Or I topped with crispy fried onions. Yum!