Carrot Ginger Soup

appetizer
  • 1 onion, peeled and chopped
  • 1 tbsp. butter
  • 4-5 pounds carrots, scraped and sliced
  • 1 tsp. fresh ginger
  • 1 quart light vegetable stock or water
  1. Gently saute the onion in butter for 5 minutes, stirring occasionally.
  2. Add the carrots, ginger, and a few pinches of salt.
  3. Cover and cook 10 minutes, stirring occasionally.
  4. Add water/stock, bring to a boil, and simmer 15 minutes, until carrots are tender.
  5. Puree.
  6. Reheat, season to taste, and serve.

Servings: 4

Source: unknown