Heat the olive oil (or butter) in a large pot over medium heat. Add the chopped onion and cook for about 2-3 minutes until it becomes soft and translucent. Stir in the minced garlic and ground ginger (if using) and cook for another 30 seconds until fragrant.

Pro Tip: Keep stirring the garlic so it doesn’t burn—burnt garlic can make the soup taste bitter!

Add the chopped carrots to the pot and season with salt and black pepper. Pour in the broth, then bring everything to a gentle boil. Reduce the heat to low, cover, and let it simmer for about 10-15 minutes, or until the carrots are fork-tender.

Pro Tip: The smaller you chop the carrots, the faster they’ll cook. If you're in a hurry, cut them into thin slices!

Once the carrots are soft, remove the pot from heat. Use an immersion blender to puree the soup directly in the pot until smooth. If using a regular blender, carefully transfer the soup in batches and blend until silky. Return the soup to the pot.

Safety Tip: If using a regular blender, let the soup cool for a few minutes and blend in small batches with the lid slightly open to release steam. Hot soup can cause pressure buildup!

Stir in the heavy cream (or coconut milk) and mix well. Taste and adjust the seasoning, adding more salt, pepper, or a pinch of extra ginger if needed. Let the soup warm for another minute on low heat.

Ladle the soup into bowls and garnish with fresh herbs, a drizzle of extra cream, or crunchy croutons. Serve warm with bread or a grilled cheese sandwich for a complete meal.