Wash, peel and cut carrots and onion into chunks.
Place vegetables and salt in a pot.
Add water and bring to boil. Cover with a lid.
Simmer on low heat for 25 minutes.
Transfer soup into blender, adding water if necessary to achieve desired consistency.
When blending is done, squeeze juice from grated ginger and add to soup.
Garnish with parsley.
Serving Size 4 servings