Three Ginger Soup

Peel and roughly chop the onions and carrots into uniform pieces to ensure even cooking. Gather the bay leaf and parsley, keeping the parsley stems intact for maximum flavor infusion.

Heat a generous drizzle of olive oil in a medium saucepan over medium heat until it shimmers. Add the chopped onions and cook, stirring occasionally, until softened and translucent.

Add the chopped carrots to the pan and stir to combine with the softened onions. Continue to cook until the carrots begin to soften and the vegetables take on a light golden color.

Add the bay leaf and parsley to the pan, stirring them into the vegetable mixture. Season lightly with salt to draw out the aromatics.

Pour enough water into the pan to fully submerge the vegetables and bring the mixture to a gentle boil over medium-high heat. Reduce the heat and allow the broth to simmer, letting all the flavors meld together.

Remove the bay leaf and parsley from the saucepan and discard them. Taste the broth and adjust seasoning with additional salt as needed.

Strain the liquid through a fine-mesh sieve into a clean pot or heatproof pitcher, discarding the cooked vegetables. Allow the strained beverage to cool slightly before serving.

Ladle or pour the Three Ginger Soup into warmed serving cups or glasses. Garnish with a small sprig of fresh parsley and a light drizzle of olive oil if desired.