Scrape the carrots with a vegetable peeler. Cut them into pieces of about 1 cm. Peel the onion and cut into large pieces. Slice the celery stem into 1 cm pieces and chop the garlic clove. Grate the ginger.

Sauté the carrots, onion, celery and garlic in a little olive oil. Pour the vegetable broth and cook until the vegetables are tender. Put in the ginger. Blend the soup in a blender.

Chop the basil leaves into small pieces and mix them into the soup. Cool the soup and serve with a bit of crumbled goat cheese.