Carrot Soup

1. In a large saucepan, melt the butter over medium heat. Add in the shallots and onions and sauté for about 5 minutes. Add in the garlic and ginger powder and sauté for just another minute or two to allow the flavors to be released. 2. Add in the carrots and chicken stock and bring to a boil. Reduce heat and simmer until the carrots are soft, about 20 minutes. 3. Use a hand blender to puree the soup, or puree in batches in a food processor or blender. After the soup has been pureed, return to a low heat and add in the heavy cream. Taste and add salt if necessary. Hold soup warm to serve.