2 tbsp butter 2 med onions, peeled and coarsely chopped 1 1/2 pounds young carrots, peeled and sliced 3 tbsp peeled and shredded gingerroot 6 cups veggie or chicken stock 1 cup milk 1 1/2 cups light cream 1 tsp salt, or to taste Large pinch of freshly ground white pepper

1. Melt the butter in a medium saucepan, then add the onions and cook over low heat until translucent, about 15 mins. Add the carrots and shredded ginger, cover, and cook over medium-low heat for 20 minutes.

2. In a separate saucepan, bring the chicken stock to a simmer, then add it to the carrot mixture and boil gently over medium heat for another 20 mins or until the carrots are fork tender.

3. Remove the soup from the heat and add the milk. Allow the soup to cook for a few mins before pouring it into a food processor or blender. Processing the soup will produce a pleasant graininess.

4. Pour the soup back into the pot, stir in the cream, and add the salt and pepper to taste. Reheat the soup gently, but don't let it come to a boil. When the soup is warm, ladle it into bowls and serve.