Creamy Carrot Ginger Soup

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This recipe comes from nicavid's bakery & cafe in san antonio, and i was delighted to see it published in the local paper's

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Steps

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Saut the carrots , onions , celery and ginger in the vegetable oil in a saucepan over medium heat until vegetables have softened , about 10-12 minutes.

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Add the chicken stock and bring to a boil.

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Add the cream and again bring the soup to a boil , reduce heat , then let simmer for 5 minutes.

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Pour the soup into a blender or food processor and puree , then strain it back into the saucepan.

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Season to taste with salt and pepper.

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Ingredients

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vegetable oil, carrots, onion, celery, fresh ginger, chicken stock, heavy whipping cream, salt & pepper