Creamy Carrot-Ginger Soup - cooking recipe

Ingredients

3 -4 tablespoons vegetable oil
12 medium carrots, chopped (about 5 cups)
1/2 onion, chopped (about 1 cup)
2 stalks celery, chopped
2 pieces fresh ginger, walnut-sized,peeled and smashed (or to taste)
2 (14 ounce) cans chicken stock (or homemade)
3 1/2 cups heavy whipping cream
salt & pepper

Preparation

Saute the carrots, onions, celery and ginger in the vegetable oil in a saucepan over medium heat until vegetables have softened, about 10-12 minutes.
Add the chicken stock and bring to a boil.
Add the cream and again bring the soup to a boil, reduce heat, then let simmer for 5 minutes.
Pour the soup into a blender or food processor and puree, then strain it back into the saucepan.
Season to taste with salt and pepper.