Add the chopped onions and carrots to a big soup pot with 3cm/2inches of water. Soften under a low heat. This will take about 5-7 minutes.
Add the stock, bring to the boil and then turn the heat down and simmer for 20 minutes or until the vegetables are fully cooked.
Remove from the heat and puree using a blender or a stick blender.
Choose the flavour you'd like to add to your soup - ginger, orange of coriander. Then add that to the pureed soup and gently reheat.
Ladle into warm bowls and serve with crusty brown bread and a green salad with pomegranates and toasted hazelnuts.