Ginger Carrot Soup

The only things left in the garden are lots of carrots and a couple brussels sprouts plants.  On the advice of friends, I decided to try making carrot soup.  This was an easy recipe.  I enjoyed it a lot more than I thought I would--which is good because the recipe made a lot of soup.   I cheated and used squeeze bottle ginger instead of grated.  It still tasted fine. It didn't need extra salt, but we did add pepper.

Ginger Carrot Soup

Makes 8 servings

Ingredients: 

2 tablespoons butter

2 onions, chopped

6 cups chicken broth

2 pounds carrots, peeled and sliced

2 tablespoons grated fresh ginger

1 cup whipping cream

salt and pepper to taste

parsley, for garnish (optional)

Directions:

Melt butter in a large stock pot over medium-high heat.  Add onions and cook until soft, stirring often.  Add broth, carrots, and ginger.  Bring to a boil, then cover and simmer until carrots are tender, about 30-40 minutes.

Remove from heat and transfer to a blender in batches, filling no more than halfway.  Blend until smooth.   Return soup to pot and add cream.  Stir and heat until hot.  Add salt and pepper to taste.