Carrot Ginger Soup - 8 Cups

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3 tablespoons extra virgin olive oil

2 shallots, chopped

3 tablespoons finely chopped fresh ginger, divided

1 teaspoon sea or kosher salt, divided

¾ teaspoon freshly ground black pepper

2 pounds carrots, cut into 1-inch pieces

2 tablespoons rice vinegar

5 cups vegetable stock

1/3 cup half-and-half

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