8 large sized carrots, peeled
1 tbsp chopped ginger
1 medium sized onion
1 clove garlic
1 tsp ginger powder
1 tsp all spice
½ tsp ground cloves
½ tsp ground cumin
3 cups vegetable or chicken stock
Salt and Pepper
Chop carrots into 1 inch chunks. Fill medium sized pot with carrots and cover with water until all carrots are submerged by 2 inches. Bring to a boil and reduce heat to medium. Cook until carrots are soft, approximately 20 minutes. Add more water if needed. Turn off heat and let sit while you prepare the onions.
In a frying pan, add oil and saute onions until transparent. Add garlic and stir until cooked. Add cooked garlic and onions to the pot with the carrots. Turn on the heat and add stock to the pot. Add the spices, stirring intermittently. Cook the mixture until blended. Remove from heat.
Using a hand held detachable mixer, blend the carrot soup in the pot until the consistency is smooth. Or, you can use a blender and do it in batches. Make sure the soup is cooled before using blender.
Serve with a dollop of sour cream and add garnishes such as chopped parsley for added freshness.