This is the best carrot soup recipe I know (Thank you Chris Ward) , just boiled carrots (no onion/garniture aromatique/etc) and cream to finish.
Cut the tops off the carrots so you don’t see any more green centre, cut off the very tips, then scrub them thoroughly under running cold water with a nail/vegetable brush. Cut into equal-sized pieces about 2 cms/1" long/wide and put them into a saucepan of cold water – you’ll need about 250g/8-10oz per person.
Use just enough water so all the carrot is covered. Add salt, a four-fingered pinch per liter of water. When the salt is dissolved, taste it – it should taste as salty as the sea.
Cover the carrot pan, bring to boil, reduce heat to simmer gently. 15 – 20 minutes.
When you can stick a knife into carrots, remove from heat and liquidize with stick blender or liquidizer, CuisinArt, whatever. Cover pan, leave on one side until ready to serve.
Put carrot soup on heat to warm, add one third volume cream reserving a little, grate ginger directly into soup.
Pour swirl of remaining cream onto soup, add sprig of herb e.g. parsley if that floats your boat.