In a large, heavy-bottom pot over medium heat, saute onions, garlic, and carrots in oil until onions have softened, about 10 minutes. Add maple syrup and ginger and cook for another 5 minutes. Add vegetable stock and salt and pepper; stir well.
Cover and simmer for 10-15 minutes until carrots have softened through. Puree soup using an immersion blender, or transfer mixture to a blender and blend until smooth.
Serve with a dollop or sour cream and fresh parsley, if desired.
Recipe by Port and Fin at https://portandfin.com/maple-carrot-ginger-soup/