Don’t worry about exact proportions in this soup; the ingredients tend to balance out whatever you do.

Steps

1. In a large, heavy stockpot, cook the carrots, onion, garlic, and ginger in the oil and optional butter until the vegetables begin to soften.
2. While the vegetables are cooking, heat the stock. Add the stock to the vegetables and simmer on low until the vegetables are thoroughly softened, about 20 minutes. Using an immersion blender, purée the soup in the stockpot until the soup has a nearly smooth texture. Add salt and pepper to taste.
3. Ladle the soup into bowls. Dollop each serving with a bit of yogurt or cream and sprinkle with the chopped chives and/or cilantro. Serve immediately, preferably with slices of crusty bread.