In a saucepan over medium-low heat, place:
2 tsp. olive or coconut oil
When it gets hot, add:
1 Tbsp. Minced fresh ginger
1 Tbsp. minced shallot
Saute until soft, 3-5 minutes.
Add 4 cups thinly sliced carrots, and sauté until caramelized and tender, about 12-15 minutes.
Add 3 cups of chicken (or vegetable) broth and continue to cook until all vegetables are very tender, about 10 minutes more.
Puree with a stick blender or in a regular blender to desired consistency. (If using a regular blender, be sure to process in batches, and be careful to cover the top with a dishtowel. Hot liquids have a tendency to expand and spill over in the blender!)
Add ¼ cup heavy cream (optional). You can substitute coconut milk if you like.