Carrot Ginger Soup
Serves 8-10

1 tablespoon extra virgin olive oil
2 medium onions, quartered
2 pounds carrots, roughly chopped
4 large garlic cloves, roughly chopped
2 tablespoons minced fresh ginger, or less to taste
6 cups stock, chicken or vegetable
salt and pepper, to taste
sour cream, for garnish
sliced green onions, for garnish

Heat oil in a large soup pot over medium high heat and add onions. Cook for just a couple of minutes, then add onions, carrots, garlic, ginger and stock. Bring to a boil, cover, reduce heat, and simmer until carrots are soft. Remove from heat and puree using a stick blender or carefully transfer to a traditional blender and puree in batches. Season with salt and pepper to taste. Serve with a dollop of sour cream (or creme fraiche) and sliced green onions on top.