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Recipe (makes just under 2L)

650g Carrots, peeled and sliced
1 Large Onion, peeled and chopped
1.25L Weak Vegetable Stock
3tbsp Oil (used Rapeseed)
3 Ginger Cubes / 1tbsp Ground Ginger
Salt and Pepper to taste

1. Start by heating up the Oil in a large saucepan on medium heat. Add the Carrots and Onions and lightly fry for five to ten minutes, stirring constantly. The Onions should be turning translucent and the Carrots should be glistening.

2. Stir in the Ginger and cook for another couple of minutes until fragrant, then add the Vegetable Stock and bring to a boil.

3. Reduce the heat and let the broth sit on a low simmer for 45 minutes to an hour, stirring occasionally so that nothing sticks to the bottom and burns.

4. Remove from the heat and let the broth sit and cool for about ten minutes before blending. Blend until smooth and add Salt and Pepper to taste.

Note - Not sure if this needs clarification, but the vegetable weights are after you've peeled and chopped them, not before.
I'm also referring to these frozen Ginger Cubes I got from my local shops. Not sure what the availability is like in other parts of the world. They're pretty tame, not as aggressive in flavour as Ground Ginger can be sometimes.