Gingered Carrot Soup With Sage

1
Slice the carrots in half lengthwise and then into 2 inch chunks.
2
Pour enough olive oil into the bottom of a heavy stockpot to coat the bottom. Add carrots and onions and saute over medium heat. Cook until the onions start turning translucent.
3
Turn the heat down, add the garlic and continue cooking another 5 minutes.
4
Add the ginger and cook another minute or two.
5
Add the stock and enough additional water to cover the vegetables. Taste and add salt and pepper to your taste. Bring to a boil, then lower the heat to barely simmer.
6
Add 6 sage leaves (the remaining ones are for garnish). Cook until the carrots are very tender, about 45 minutes.
7
Remove the sage leaves. Now you need to puree the soup. If you have an immersion blender, use at your own risk. It's hot soup. If using a regular blender, allow the soup to cool, then process in batches and add back to the pot.
8
Bring the soup back up to a simmer and add the butter, sugar, and lemon juice. You just need the butter to melt. Taste and season again with salt and pepper if needed.
9
This can be made up to 2 days in advance. Garnish with fresh sage leaves.