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Ingredients

2 tablespoons organic sweet cream butter (need 2 extra tablespoons for gingerbread)
2 tablespoons extra virgin olive oil (need 2 extra tablespoons for gingerbread)
2 onions, peeled and chopped
6 cups organic chicken or vegetable broth (fresh, box or can)...more to thin if desired
2 pounds organic carrots, peeled and sliced (or 1 Lb Carrots & 1 Lb Parsnips)
2 to 4 tablespoons grated fresh ginger to taste (1 extra tbs for spreading on bread)
cinnamon pinch to taste (1 tsp extra for bread)
sea salt...generous amount to taste & pinches of white or cracked black pepper to taste
Parsley and or Dill chopped for garnish
*Gingerbread Croûtons for garnish: 4 large slices of sourdough or other rich tasting bread. Melt the 2 extra tablespoons of butter and 2 extra tablespoons of olive oil together in small sauce pan with 1 tablespoon of grated fresh ginger and 1 teaspoon of cinnamon powder. Next, liberally spread this mixture over the bread, then toast on medium. When the bread is cooled, cut the slices into 1 " cubes and place as garnish over the hot soup. 

Directions

In a 6-quart pan, over medium high heat, add butter, olive oil and onions. cook, stir until onions slightly golden in color, but not burnt. Add broth, carrots, and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are tender when pierced (about 30 minutes). OR, use a pressure cooker and follow instructions to shorten cooking time...about 8 to 10 minutes.

Remove from heat and transfer to a blender. Blend in small batches until smooth, pulsing the blender to start it and then puree. Hold a towel over blender cap to catch leakage while pulsing/blending. Return to the pan or pressure cooker and stir over high heat until hot, or slightly boiling. Add more Ginger to taste, add salt and pepper, to taste...

Ladle into bowls and garnish with parsley and or dill and gingerbread cubes...enjoy!