In a large saucepan, cook the onions in olive oil over low heat until they are translucent. Add the ginger and cook until the onions start to turn golden brown (10 minutes). Add the carrots, stock, pepper, thyme, and garlic. Cover and simmer until the carrots are soft (10 minutes). Let mixture cool, then transfer to blender and puree until smooth. Serve with the grilled or baked chicken breast and a side of mixed vegetables.

Calories 340 | Protein 36 g | Fat 11 g | Carbohydrates 22 g | Fibre 6 g