Made this tonight, got rave reviews from OH who generally only tolerates ginger. Super simple to make, delish if you ask me, only 11g per serving by my count. Recipe makes a big batch (6 servings).
1 onion, chopped
butter for frying
6 cups (1.5L) chicken stock (I used canned)
2 lbs of carrots, peeled and sliced
2-3 "thumbs" of ginger, peeled and grated/minced (gives about 2 tbsp)
1 cup (250mL) 35% whipping cream
Fry the onions on med-low heat until limp. Add broth, carrots and ginger. Bring to a boil, reduce heat and simmer until carrots are tender. Remove from heat and let cool at least 5 minutes before the next step. Put soup into food processor or blender and puree until smooth (careful with hot liquids in the blender - do it in small batches, make sure the steam can vent out and be careful not to get burned). I did mine with a stick blender.
Add the whipping cream and return to heat until hot enough to serve!