Carrots and ginger are a delicious combination and I think this soup would be good chilled as well. This recipe calls for white pepper which I had but have never tasted before-I prefer to stick with black pepper, but please give both a try and see what you think.
2 Tbsp water for sauteeing (or 2 Tbsp olive oil if preferred)
1 large yellow onion, chopped
2 cloves garlic, chopped or pressed
7-8 carrots, peeled and chopped in circles or chunks
2 medium sized yellow potatoes like yukon gold, cut into chunks
2.5 tsp finely chopped fresh ginger
1/4-1/2 tsp salt
1/2 tsp white pepper (or black pepper)
4-5 cups vegetable stock
Heat water or oil in a large stock pot and saute the onions and garlic over medium heat. When onions are softened, add carrots, potatoes, ginger, salt , pepper and enough vegetable stock to cover the vegetables completely. Reduce heat to medium and cook until carrots and potatoes are softened.
Transfer to a food processor or blender ( or use immersion blender) and puree soup until smooth. Serve immediately.
From The Vegan Table