1 TBS olive oil.
1lb. (about 7 medium) carrots, peeled and cut into 1 chunks.
1 1/2 cups onion, cut into 1/2 diced.
3 cloves of garlic, minced.
4 cups of vegetable or chicken stock.
2 cups milk (cow, oat or soy).
1/2 tsp. salt or to taste.
1/4 tsp. pepper.
1 1/2 TBS grated fresh gingerroot.
1 tsp. ground ginger powder.
sour cream for garnish (optional).
Heat oil in a large saucepot over medium high heat. Add carrots, onions and garlic and saute until vegetables are fragrant and translucent, about 3-4 minutes.
Add stock, milk, salt, pepper and ground powdered ginger. Bring soup to boil, reduce heat and let simmer for 20 minutes.
Add grated gingerroot. Turn off heat and cover pot. Let steep for 5 minutes.
Puree soup in batches in a blender, carefully avoiding burning spills.
Serve hot or cold, garnished with sour cream if desired.
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