Put the carrots, garlic, stock, salt, pepper, and ginger in a pan and bring to the boil.
Reduce heat and simmer until the carrots are tender, 25-30 minutes.
Uncover and simmer until the liquid is evaportated, about 10 minutes more.
Puree in a food processor.
Add the cream and process until smooth.
Transfer to a casserole dish.
(You can refrigerate at the this point if you want to make ahead.).
Cover and heat at 400 degrees until hot (about 15 minutes but longer if it has been refrigerated.).
Alternately, microwave at medium power until hot.
Swirl in parsley and serve.
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