Step 1

Heat olive oil over medium-high heat in a heavy bottomed stock pot. Add onion and 1/2 tsp salt and cook until onions just start to caramelize, 10 minutes. Add garlic and ginger and cook, stirring, for 2 more minutes. Stir in carrots, potato, and stock. Simmer, covered, for 15-20 minutes until the carrots are fork tender. Remove from heat.

Step 2

Using an immersion blender, or a conventional blender working in batches, puree the soup to desired consistency, thinning with more stock if desired. Add salt and pepper to taste.