2 Cloves Garlic, Minced	-Shredded
2 Large Yellow Onions, Minced	1 Teaspoon Ground Cumin
2 Teaspoons Olive Oil	7 Cups Vegetable Broth
5 Cups Shredded Carrots	Salt & Freshly Ground Pepper To
2 Cups Grated Potatoes	-Taste
2 Inches Ginger Root , Peeled &

In a large soup pot, over medium heat, sauté the garlic and onions in the olive oil until softened, about 5 minutes.
Add the carrots, potatoes, ginger, cumin and broth, cover and simmer for 20 minutes, or until carrots are tender.
Remove the pot from the heat.
Puree mixture in a blender.
Add more broth if necessary to achieve the desired consistency. Taste and adjust seasoning.