3 lbs carrots-peeled cut up thin; 1 T olive oil; 1 medium onion chopped; 2 celery ribs sliced into pieces about 1/4 inch thick; 2 garlic cloves or minced garlic; 1 t curry power with a pinch; 1 t ground ginger with a pinch; 6 cups chicken broth (8 cups ok); 1 t salt and some pepper; 1-2 T heavy cream or half and half or sour cream (finished touch is also a dollop of whipped cream to the top of each individual soup bowl).

1. heat the olive oil in a large soup pot over medium heat. Add the onions and celery. Cook, stirring occasionally until the onion is soft, about 5-6 minutes. Add the garlic, stirring occasionally so as not to burn the garlic and cook another 2 minutes. 

2. Add the carrot and stir well. Stir in the curry powder and grind ginger and cook, stirring constantly for 30 seconds.

3. Add the broth, bring to a boil over high heat.

4. reduce heat to medium-low and cover pot. Simmer until carrots are tender about 25 to 30 minutes.

5. Use a blender and mix the soup until creamy and smooth.

6. Serve hot into bowls, add salt and pepper to tast. add whipped cream on top of each bowl.