Put a large put on medium-high heat. Once hot, add the olive oil and onion. Sauté for 1 minute. Next, add the celery, carrots, garlic powder, ginger, cumin, salt and pepper. Stir and continue to sauté for 5 minutes.
Add the vegetable stock and vegetable bouillon and turn to high heat. Once the contents come to a boil, turn down to medium-high heat. Cook for 15 minutes or until carrots are tender.
Blend the soup in a high powered blender on high for 1 minute. Once smooth, it's ready to serve!
Serve with a dollop of cream and some nuts for an added crunch.
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