Heat your oven to 200°C
In a bowl, toss the carrots with a bit of olive oil and salt & pepper to coat
Spread the carrots on a lined baking tray and roast until soft, about 30 minutes
Once carrots are ready, in your soup pot, fry the onion, garlic and ginger for a few minutes, until onion is soft
Add the carrots to the pot
Mix the stock powder with a cup of the water and add the water to the pot
Add the rest of the water to the pot
Bring to the boil and then simmer for approximately half an hour
When you are ready to eat, blend the soup with a stick blender
You can add or decrease the amount of garlic and ginger to suit your taste.
I found that roasting the carrots made them quite sweet and that the kick of the ginger was good at balancing out the flavours.
This soup was also amazing the next day, the longer it simmers the longer the flavours have to take hold.