1-First, heat a soup pot or Dutch oven over medium heat and add the 3 tablespoons of olive oil. Then, add the chopped shallots and 6 large carrots, cooking for about 10 minutes to soften them up.

2-Next, stir in the 4 cloves of chopped garlic, along with salt and pepper to taste, and cook for a couple of minutes until fragrant.

3-After that, pour in the 2 cups of vegetable stock and 2 cups of water, then add the 1 teaspoon of minced ginger, 3 pinches of saffron threads, and 1 tablespoon of fresh, roughly chopped carrot greens or parsley. Bring the mixture to a boil over medium-high heat, then lower the heat to low, cover, and simmer for 25 minutes.

4-Finally, turn off the heat, remove the bay leaf, and puree the soup using a hand blender or standing blender until smooth. Serve it hot, garnished with more carrot greens and sliced radish for a fresh finish.