Carrot Ginger Soup with Roasted Garlic

Two posts today.. why not :) Here is my soup for the week. 

2 medium sized onions, chopped 2 pounds of carrots, washed, peeled and chopped 1 or 2 tsp of fresh grated ginger (dry works too) 1 quart of chicken or veggie stock 1 cup of water 1 head of roasted garlic salt and pepper to taste plain yogurt for topping fresh chopped basil for garnish In a large dutch oven saute onions in olive oil until they are golden, add chopped carrots, ginger, stock and water. Cook until carots are soft. While that is cooking roast your garlic according to these intructions. When the carrots are soft add the cloves of roasted garlic (yes ALL of them.. trust me). Then puree. Taste and add salt and pepper to taste. Top each bowl with a dollop of plain yogurt and fresh topped basil Enjoy!