Heat the olive oil in a large stockpot or Dutch oven over a medium heat. Add the chopped onion and sauté for 5-7 minutes, until it softens and becomes translucent.

Add the minced garlic and grated ginger to the pot. Stir continuously for about one minute until fragrant. Be careful not to let the garlic burn, as it can become bitter.

Tip in the chopped carrots and stir to coat them in the aromatics. Cook for another 5 minutes, allowing them to soften slightly and pick up the flavours from the pot.

Pour in the hot vegetable stock. The stock should cover the vegetables completely. Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the carrots are very tender when pierced with a fork.

Remove the pot from the heat. What works best for me is using an immersion blender; it's the easiest way to get a smooth consistency right in the pot and saves on washing up. If you don't have one, carefully transfer the soup in batches to a stand blender and blitz until velvety smooth. (Remember to leave the lid's cap open to let steam escape!). For an even more refined texture, you can follow this blending guide from BBC Good Food.

Return the blended soup to the pot if you used a stand blender. Stir in the salt and pepper. Taste and adjust the seasoning as needed. You might want more salt, or even a tiny squeeze of lime juice to brighten the flavours.

Gently reheat the soup if needed, but do not let it boil again. Ladle into bowls and serve hot with your favourite garnishes.