Carrot and Ginger soup

This recipe was from the lady I babysat for in Canada, at the time she was setting up a fresh soup company.

2 tbs. butter
6 large coarsely chopped carrots
2 large onions chopped
3 tbs minced ginger root
1 1/2l stock (6tsp Marigold bullion)
Salt and pepper
½ cup single cream (Optional)

1. Mel the butter in a saucepan and then cook the onions, carrot and ginger over medium heat for about ten minutes until soft.
2. Add the stock and bring up to the boil then simmer for forty minutes.
3. Season and puree.
4. To serve add cream if required and return to a simmer for about three minutes.