Ingredients:

• 1lb-1.5lb of carrots
• 3 inches of fresh ginger root (or less if you like it less spicy)
• 1 onion
• 4 garlic cloves
• Chicken broth to taste
• About 1 cup of heavy cream
• 1.5 tablespoon of butter
• 1.5 tablespoon of olive oil
• Ground black pepper to taste
• Salt to taste

How to prepare, step-by-step:

1. Prepare ingredients: peel and chop garlic, ginger, and onions (keep them separate however); peel carrots and slice them in circles:

   

2. Warm up a cooking pot over moderate-low heat, melt butter in:

   

3. Pour olive oil in:

   

4. Add chopped garlic, and cook them until fragrant (a minute or two), stir from time to time:

   

5. Then add chopped onions:

   

6. Fry onions and garlic together until onions are transparent, stir from time to time:

   

7. Add carrot slices, mix everything together and continue cooking for about 5 mins, continue to stir also:

   

8. Add chopped ginger, mix and cook for a minute or two:

   

9. Pour broth, just enough to cover vegetables in the pot; season with salt and ground black pepper to taste; then bring pot content to light simmer and continue cooking until carrots become soft (15-20-25mins):

   

10. As soon as carrots are soft enough, using hand blender start pureeing pot content:

    

    Until you get more or less homogeneous:

    

11. Pour cream and continue blending until you get smooth puree consistency, if you wish to get soup more liquid – add a but more broth:
    

    

    

    

    
    
12. Bring soup to simmer, then pour into a soup bowl and serve hot: