Servings: 6

2 tablespoons olive oil, or butter 2 tablespoons olive oil, or butter
1 1/2 pounds carrots, peeled and roughly chopped 1 ½ pounds carrots, peeled and roughly chopped
3 celery stalks, roughly chopped 3 celery stalks, roughly chopped
1 onion, roughly chopped 1 onion, roughly chopped
1 garlic clove, chopped 1 garlic clove, chopped
4-inch piece of ginger, peeled and chopped, or grated 4-inch piece of ginger, peeled and chopped, or grated
4 cups water 4 cups water
1/2 cup cilantro, chopped ½ cup cilantro, chopped

To a heavy soup pot, set over medium heat, add the olive oil.
When hot, add the carrots, celery, onion, garlic and ginger. Turn the heat to low, cover the pot and cook until all the veggies are soft and buttery, about 20 minutes.
Add water, just enough to cover the veggies, plus one inch, and cook for another 10 minutes, until the stock is hot.
Remove from heat and then safely blend in batches returning each batch to the soup pot when blended.
Season with salt, if necessary, and taste for ginger-content, you may want to add more. If you ended up with too much ginger, a swirl of cream in the soup will tone it down, as will the honey.