Chop the onions and fry in a pan with olive oil
Add the chopped garlic and ginger and fry for another 3-5 minutes
Add the chopped carrots and fry for 5 more minutes, then add white wine and let simmer for 3-5 minutes
Mix the water with the bouillon and add to the pan
Let simmer for 20-25 minutes
Puree the soup and season to taste with salt, pepper and some saffron