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
- Gently saute the onion in butter for 5 minutes, stirring occasionally.
- Add the carrots, ginger, and a few pinches of salt.
- Cover and cook 10 minutes, stirring occasionally.
- Add water/stock, bring to a boil, and simmer 15 minutes, until carrots are tender.
- Puree.
- Reheat, season to taste, and serve.
Servings: 4