Peel the carrots and chop them into 1 inch pieces. Put the stock in a pot and bring to a boil. Add the carrots, garlic, ginger and a little salt and simmer for about 20 minutes until tender.
Use a hand blender, or regular blender and purée the soup until smooth. Taste and add more salt if necessary.
In a small pan, heat the olive oil on medium-high until nice and hot. Add julienned prosciutto slices and fry for a minute until they are crispy.
Put the soup in small bowls and garnish with the prosciutto and chervil.