Heat oil in a heavy large saucepan over medium-high heat. Add onion, ginger and garlic. Saute until tender and fragrant, about 5 minutes. Add carrots. Stir to combine well. Add chicken stock. Cover and simmer until carrots are tender, about 30 minutes.
Puree soup using a hand held immersion blender, blender or food processor. Return to saucepan. Stir in evaporated milk. Cook over low heat 5 minutes.
Taste and adjust salt and pepper to taste.
Make extra soup and freeze to have on hand. Soup may thicken so just add a bit of stock or water to thin out to desired consistency. I used chicken stock for my soup. I would recommend either chicken or vegetable stock for the riches flavour.
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