1
: Heat oil in a heavy large saucepan over medium-high heat. Add onion, ginger and garlic. Saute until tender and fragrant, about 5 minutes.
2
: Add carrots. Stir to combine well. Add chicken stock. Cover and simmer until carrots are tender, about 30 minutes.
3
: Puree soup using a hand held immersion blender, blender or food processor.
4
: Return to saucepan. Stir in evaporated milk.
5
: Cook over low heat 5 minutes.
6
: Taste and adjust salt and pepper to taste.