Step one For carrot soup 

8 Medium size carrots

3 Celery stalks

3 Medium size onions

2 Tbsp olive oil

4 Cups of chicken broth

1 1/2  peeled McIntosh apples

2 Tbsp of Butter

1 Tbsp of finely chopped ginger

                                 HOW TO MAKE IT ALL

Cut the onions and saute them with butter and olive oil, in a large soup pot. Add the ginger in after the onion turn a golden color.Then chop and add celery, apples and carrots. Then stir in 4 cups of no salt chicken broth. 

Simmer on medium heat until carrots are completely cooked. Using a stainless steel hand blender puree the vegetables until completely smooth, being careful that the hot soup does not splatter.