Carrot and Ginger soup

Everyone's eating it now. I served eight again, but two of them are different than the original crowd due to how the cards fell, if you will.
Carrot and ginger are fantastic together. I was scared that, due to carrots and sweet potatoes both being roots, it would be very similar to a sweet potato soup. Thankfully, it doesn't. The cost is extremely low; I spent about 20 bucks for the full amount of ingredients and didn't quite use it all, then have enough maybe to feed about 20 people (I obviously changed up the recipe).

It says it serves 6. I tripled it, so it's about accurate.

Ingredients:
2 tb butter
1 chopped onion
1 chopped celery stalk
1 chopped medium potato
5 1/2 cups chopped carrots
2 teaspoons minced fresh ginger
1 1/2 quarts veggie stock
7 tablespoons whipping cream (or, to taste)
A heavy pinch of ground nutmeg
salt and pepper to taste

1. As per usual for a lot of these, melt the butter in your pan and saute the celery and onion. Let it soften.
2. When that's done, add the carrots, the potato, ginger and stock. Bring it to a boil, then let it simmer for twenty minutes or so. This isn't strict. Stir a bunch.
3. Process this into smoothness in whatever fashion you prefer. I still love my stick blender. Bring it back to the stove and let it warm up; add the spice, cream and the salt'n'pepper all to taste. I'd love to say to stick with the recipe, but everyone's going to prefer something a little different. Let it heat back up.
Optional: garnish with a small dollop of yogurt to each bowl.

This takes up time just because of the chopping. If you do it before hand, you'll be able to have this cook in about a half an hour. Make sure to cook it long enough to make the carrots mushy; it doesn't really need to cook much longer than that, so depending on how they're chopped (or processed) it could be done sooner.