I slow-cooked, as in Crock Pot, two pounds of baby carrots with a healthy-sized knob of ginger (minced as finely as I had patience for). This had some water, coconut milk and some liquified cornstarch in it as well.
I then drained the contents of the crock into a colander-over-a-bowl.
I put about 1 cup of the carrots into the larger size Magic Bullet cup.
Added 1/4 cup of the carrot-ginger juice.
Added 1/4 cup of unsweetened coconut milk.
Added a pinch of salt and pepper.
Whipped it all together until it was smooth and silky.
Poured it into a bowl.
Topped it with chopped scallions.
And got this:
To be honest, the scallions really made it for me.