You won’t see this one very often. As it is most people don’t think of carrots as anything more than a flavoring agent when it comes to most cooking. Here’s the thing, with the a little finesse you can make soup out of just about anything.
Roast carrots at 350 degrees for roughly an hour. They should be soft and easily mashed. When done move carrots to a blender. Sweat the ginger, garlic, and onion till soft. Add the stock and heat till boiling. Deglaze the roasting pan with the hot stock.
Add the stock to the blender (with onions, garlic, and ginger). Blend till smooth. If needed add some of the milk to keep everything moving. Once smooth, pour everything back into a pan and bring to a boil. Add the rest of the milk at the end and cook through.
If you want to get fancier you can replace the carrots with squash. As you can see this is a pretty easy recipe.