Peel and chop carrots. Set aside.
Dice onion, mince ginger and garlic.
Heat oil and cook onion by itself for 5 minutes.
Add garlic and ginger. Cook for another 2 minutes.
Add carrots and cook for 2 minutes.
Add broth and bring to a simmer.
Lower the heat and let it cook until carrots are tender. About 15-20 minutes.
Remove from heat and let it cool for 10 minutes.
Puree soup in blender until smooth.
Stir in the milk.
Serve and enjoy!