2 cups carrots, peeled and chopped (about 6 medium)
2 cups vegetable broth (or chicken broth if you must)
1 cup milk (or soy milk)
1.5 inches of fresh ginger, minced.
Boil carrots, ginger and broth until carrots are soft, add milk. Puree in food processor or with a hand blender. I usually at least doublethis recipe. Today I tripled it and ended up with 3 quart jars full.