Prep all ingredients as listed.
Heat a 12 qt pot on medium flame with olive oil. Cook carrots, potatoes, leeks, onions, and bay leaves with a sprinkle of salt until soft and caramelized. Add ginger and garlic. Cook off aromatics before filling the pot with water or stock, just filled above the vegetables. Simmer for 20-30 minutes or until carrots and potatoes are fork tender.
Turn off flame and remove the bay leaves. Blend vegetables and liquid until smooth. Pour soup back into the pot through a sifter, using a ladle to push it down.
Put pot back on heat with a low flame, adjusting seasoning, thickness with liquid, and incorporating heavy cream.
Ladle into a serving bowl and garnish with labne and parsley.
