This is pretty much a combination of a few recipes I found online with additional ingredients that just seemed to make sense to me.
1 - Chop up one medium Onion into small diced pieces
2 - Pour some Olive Oil in a saute pan, heat it up and add the onions, add Garlic, I used about 2 cloves and crushed it into the pan
3 - Take about a pound & a half of Carrots, wash them and slice them into little rounds, like you would do for chicken noodle soup
4 - Add sliced carrots to the pan with the onions and cover, cook on medium until the carrots are soft
5 - Add about a cup and a half of Chicken Stock, (or turkey stock, whatever you have, I used some frozen homemade chicken stock)
6 - Chop up about a table spoon of Fresh Ginger, make sure to shop it as finely as possible and add it to the pot
7 - Chop up 2-3 medium Potatoes, into bite sized pieces, without the skin, and add it to the pot
8 - Because my stock was homemade, it is not as salty as canned and so I added a few shakes of Salt, Pepper and 1 TBS of Rosemary
9 - Continue to cook the soup, covered, for 25-30 minutes so that the potatoes are soft and everything melds together
13 - Once cooked, take the pot off the burner and puree using a blender or one of those cool hand-held blenders wands
14 - Once all of the soup has been blended, add a cup or two of Almond Milk. This is to taste and will dictate the consistency and coloring of your soup
15 - Continue to cook for 5-10 minutes on low to medium, make sure to stir it so it doesn't burn on the bottom
Clearly the measurements are not exact, so adapt as you see fit.
After all those carrots, it didn't even taste too carrot-y, but was a very nice, rich soup, perfect for rainy nights.