Yields 6 servings
2 Tbsp Blended or Pure Olive Oil
2 Medium White Onions, Peeled
2 Pounds Carrots, Peeled
2 Tbsp of Grated Fresh Ginger
5 Cups Vegetable Stock
1 Cup of Heavy Cream or Soy Creamer
2 tsp Salt
1 tsp Fresh Ground Black Pepper
Roughly chop the onions and carrots, keep separate. Heat oil in a heavy 6 qt sauce pot over medium heat. Add onions and cook, stirring often until translucent.
Add vegetable stock, carrots, and ginger, cover, bring to a boil, reduce heat and simmer until carrots are tender, about 15 minutes.
Working in small batches, add mixture to a blender and puree smooth. Be extremely careful and make sure that lid is secure. Use a kitchen towel as well in order to prevent hot liquid from splashing. Once all of the mixture is pureed, return to the pot and add the cream(er).
Bring back to a simmer, season with salt and pepper.