Carrot And Ginger Soup

1. 1

   In 4-quart saucepan, melt butter over medium heat.

2. 2

   Add onions and saute until translucent, about 5 minutes.

3. 3

   Add gingerroot and cook 2 minutes longer.

4. 4

   Add carrots and stock to onions; heat to boiling over high heat.

5. 5

   Reduce heat to low, cover and cook carrots until tender, 15 to 20 minutes.

6. 6

   (Alternately, you can cook the carrots first, then add to stock- no need to thinly slice) Use hand blender to blend carrot mixture, in batches, until smooth.

7. 7

   Salt and pepper to taste.

8. 8

   Heat soup over low heat until hot.

9. 9

   Ladle into bowls and serve.

10. 10

    Use the vegetable stock for vegetarians.

* Per serving · 4 servings · Values may vary.

No additional tips available.