Carrot And Ginger Soup
My 2 year old loved this soup. Can be frozen. Great way to go through some carrots. Light meal for a summer day and hot and warming for a cold day.
Steps
In 4-quart saucepan , melt butter over medium heat.
Add onions and saut until translucent , about 5 minutes.
Add gingerroot and cook 2 minutes longer.
Add carrots and stock to onions.
Heat to boiling over high heat.
Reduce heat to low , cover and cook carrots until tender , 15 to 20 minutes.
Use hand blender to blend carrot mixture , in batches , until smooth.
Salt and pepper to taste.
Heat soup over low heat until hot.
Ladle into bowls and serve.
Use the vegetable stock for vegetarians.
Ingredients
butter, onions, fresh gingerroot, carrots, chicken stock, salt, black pepper