Heat olive oil, 2 tablespoons ghee, onions and carrots in a stock pot. Sauté till onions are a little translucent.
Add the ginger and garlic and sauté till you begin to smell the garlic.
Add 4 cups of the broth (reserving 1 cup for later).
Bring to a boil; reduce heat to medium and cover. Allow to simmer for 20-25 minutes or until the carrots are very tender.
Remove from heat and using an immersion blender (or put it into a blender – carefully) blend till very smooth. If a thinner consistency is preferred, add the last cup of broth slowly and blend till the desired consistency.
Adjust seasoning and add a warm cup of milk or cream to the soup. Add the last tablespoon of ghee and stir into finished soup till fully incorporated.
Serve garnished with chopped chives and or sour cream. (optional)
Serves 4-6. Good crusty, sourdough bread works for dunking.