-In a food processor, grate 1 bunch of carrots and 2-5 inches peeled fresh ginger.

-Finely chop 1 onion and 2 cloves of garlic.

-Sautee onions, ginger and garlic until onions start to soften.

-Add carrots and sauté 3-4 minutes more.

-Add 3 cups chicken or vegetable stock and simmer until very soft, about 10 minutes.

-Put in food processor or blender and puree with 1 cube silken tofu until creamy.

- Add a splash of orange juice and a pinch of paprika.

-Add a sprinkle of dill (optional) and serve warm.