1 tablespoon olive oil
2 teaspoons fresh ginger root
1 carrot, diced
1 small onion, diced
2 cloves garlic, minced
1 (4 ounce) can tomato paste
1/2 teaspoon white sugar
1 cup vegetarian broth
1 (28 ounce) can crushed tomatoes, drained
1 1/4 cups water
1 quart vegetable broth
In a medium saucepan, heat 2 tablespoons oil and add ginger. Stir-fry carrots in oil 2 to 3 minutes, or until tender. Add onion and garlic. Cook, stirring occasionally, for 5 minutes, or until tender.
Combine tomato paste, sugar, tomato broth, tomatoes, water, vegetable broth, and tomatoes in a large pot over medium heat. Bring to a boil, stirring 3 minutes. Reduce heat to medium. Cover, and simmer for 10 minutes, stirring occasionally.
Add just enough vegetable broth to cover vegetables. Allow the vegetables to cook 1 minute.