In a medium saucepan, heat olive oil over medium-high heat. Add onions, carrots, half of the ginger, garlic and salt. Sauté for about 4 minutes or until onions become translucent and carrots begin to soften.

Add vegetable stock and cook, partially covered with a lid, about 20 minutes or until carrots are very tender. They should easily cut with a fork.

Carefully transfer the carrot mixture to a blender and blend until completely smooth.

Return to pot and stir in remaining ground ginger and vinegar.