Instructions: Heat the olive oil in a large saucepan over medium heat. Add the carrots, potato, onion, and basil. cook gently for 5 minutes stirring constantly, without browning. Add the vegetable stock, lower the heat, and simmer for about 30 minutes until the vegetables are tender.

Allow to cook a little, and then use a food processor or blender to puree into a soup. Add salt and pepper to taste. Put back in saucepan to reheat. Garnish with green onions.

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