Carrot and Ginger Soup
- 4 tbsp. butter
- 2 lb. carrots, peeled and chopped
- 2 medium onions, diced
- 2 cups chicken stock
- 4 cups water
- 1 bay leaf
- 1 1/2 tbsp. fresh ginger roots
- 1/2 cup whipping cream
Melt butter in medium-sized saucepan. Add carrot (about 6 cups), onion, bay leaf and ginger. Cook 3 minutes.
Pour in chicken stock and water, bring to boil. Simmer 15 minutes on low heat or until carrots are tender.
Transfer to blender or food processor and blend until smooth. Return soup to saucepan, heat through then stir in cream. Season with salt and pepper.
Serve in heated bowls.