Heat the oil in a saucepan over medium heat. Sauté the onion, garlic, and ginger until they start to turn golden brown.
Add the carrots and broth. Cover with a lid and bring to a simmer until the carrots are tender. Season with salt and pepper to taste.
Using a blender or immersion blender, purée the soup until smooth. If the carrots thicken the soup too much stir in more broth a little at a time to thin it to a creamy consistency.
Taste and season with salt if needed. Garnish with sage. Serve with crackers.
Notes
Batch cook the soup so you have extra portions for later in the week.