CARROT & GINGER SOUP

By curly

Ingredients

• 1/4 cup butter
• 2 medium onions, chopped
• 2 Tbsps grated, peeled, fresh ginger root
• 1-1/2 pounds carrots, peeled and thinly sliced
• 6 cups chicken or vegetable stock
• 1/2 tsp salt
• 1/2 tsp black pepper

Preparation

Step 1

In a 4-quart saucepan, melt butter over medium heat. Add onions and saute' until translucent, about 5 minutes. Add ginger root and cook 2 minutes longer. Add carrots and stock to onions; heat to boiling over high heat.

Reduce heat to low. Cover and cook until carrots are tender, 15 to 20 minutes. Use hand blender to blend carrot mixture until smooth. Heat soup over low heat until hot. Ladle into bowls and serve.