In 4-quart saucepan, melt butter over medium heat.
Add onions and sauté until translucent, about 5 minutes.
Add gingerroot and cook 2 minutes longer.
Add carrots and stock to onions; heat to boiling over high heat.
Reduce heat to low, cover and cook carrots until tender, 15 to 20 minutes.
(Alternately, you can cook the carrots first, then add to stock- no need to thinly slice) Use hand blender to blend carrot mixture, in batches, until smooth.
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