What you need:

1 tbsp olive oil
2 to 3 small onions chopped roughly
2 inch piece ginger julienned
1 large garlic clove minced
7 large carrots chopped
¾ cup chopped spring onions
1 sprig thyme
1 sprig rosemary
¾ cup chopped Italian parsley
1 tsp all spice
Salt to taste
Black pepper to taste
Some chilli pepper to taste
½ tsp nutmeg
1 or 2 bay leaves
1 to 2 tbsps tomato paste
Vegetable broth (the amount depends on the thickness of the soup you prefer)
Juice from 1 lemon
A little cream (optional)

How to:

1. Fry the onions in heated olive oil with the ginger and garlic until the onions are soft
   
2. Add in the vegetables, herbs, and spices and fry for a couple of minutes 
   
3. Add in the broth and tomato paste and simmer on low medium, covered for about 20 minutes or so 
   
4. Blend some of the soup and return back to the pot and mix
   
5. Add in a little cream if you wish (I didn’t) 
   
6. Squeeze some lemon juice over your soup and serve hot!
   

ENJOY!