Thoroughly wash and scrub the skins of 12 carrots under cool, running, drinkable water. Peel and coarsely chop carrots.
In a large pot over medium-high heat, bring the carrots, ½ cup of grated ginger, 10 cups of vegetable broth to a boil. Let simmer until the carrots are soft, about 40 minutes. Then, remove the pot from the heat and let cool.
While the carrots are cooking, dice ½ yellow onion. In a medium pan over medium heat, sauté the diced onion with 1 tablespoon of unsalted butter until the onions are translucent.
Add the sautéed onions to the cooked carrots.
With a hand-held immersion blender or in a food processor, purée the carrot mixture in batches. Pour the puréed carrot mixture back into the pot you cooked them in. Add 1½ tablespoons of soy sauce, ½ tablespoon of ground ginger, ⅓ cup of smooth peanut butter, and season to taste with kosher salt and freshly ground black pepper. Bring to a simmer over a low heat, stirring until the peanut butter is completely incorporated.
Thoroughly wash a small handful offresh cilantro under cool, running, drinkable water. Chop and set aside. Chop some salted and roasted peanuts.
Serve soup garnished with chopped cilantro and peanuts. Eat up, Mama!
Once cooled completely, pour leftover soup into silicone molds to freeze into pre-portioned blocks. Your future self will thank you kindly.