About 1 Tbsp olive oil 1 large yellow onion 1 bunch green onions 2 lbs fresh raw carrots 1 1/2 to 2 quarts chicken broth 1/2 tsp fresh ginger 1/2 tsp sugar 1 cup heavy cream or milk 1 Tbsp parsley About 1 tsp salt (I like a little more) About tsp pepper (I like a little more)
Chop both kinds of onions and sautee' in a large pan with the olive oil. When clear and soft, add carrots (that you've chopped into small pieces) and chicken broth. Bring to a boil and then reduce to simmer for about 30-40 minutes or until carrot pieces are soft.
Using a blender, transfer one or two cups of broth + carrots & onions, and puree until smooth. Return each pureed batch to a large pot until all of carrots & broth are pureed. Heat well while adding finely grated fresh ginger, sugar, salt & pepper, and cream. If soup seems to thick add more broth; if seems to runny, let it simmer for another half hour or so.
Serve with hot bread (and garnish with chives if you so crave). Enjoy!