Carrot Ginger Soup

-In a food processor, grate 1 bunch of carrots and 2-5 inches peeled fresh ginger.
-Finely chop 1 onion and 2 cloves of fresh garlic.
-Sautee onions, ginger and garlic until onions start to soften.  
-Add carrots and sauté 3-4 minutes more.
-Add 3 cups chicken or vegetable stock and simmer until very soft, about 10 minutes.
-Put in food processor or blender and puree with 1 cube silken tofu until creamy. 
- Add a splash of orange juice and a pinch of paprika.  
-Add a sprinkle of dill (optional) and serve warm.