Heat the canola oil in a large pot, add the onion and ginger, and saute, stirring, just until the onion is translucent.
Add the carrots, potato and vegetable stock. Bring to a boil, cover, reduce heat and boil gently until the vegetables are tender, about 30-45 minutes.
Puree the soup in batches in a blender or food processor.
Add salt to taste and flavor with the sherry and nutmeg. Serve plain or garnished with chopped fresh parsley or cilantro.
