Creamy Carrot Ginger Soup

Carrot Ginger Soup

(David’s favourite – Yield: 8 Servings)

• 1/4 c Butter
• 2 md Onions; chopped
• 2 tb Grated peeled fresh ginger root
  (I recently discovered prepared bottled ginger root in the supermarket. Seems to takes more of it but eliminates root fibers.)
• 1 1/2 lb Carrots; peeled and thinly sliced
• 6 c Chicken stock
• 1/2 ts Salt
• 1/2 ts Black pepper

1. In 4 quart saucepan, melt butter over medium heat. Add onions and sauté until translucent, about 5 minutes. Add ginger root and cook 2 minutes longer.

2. Add carrots and chicken stock to onions; heat to boiling over high heat. Reduce heat to low, cover and cook carrots until tender, 15 to 20 minutes.

3. In blender, blend carrot mixture, in batches, until smooth. Return soup to saucepan and add salt and pepper. Heat soup over low heat until hot.

4. I add about a cup or so of milk (anything from skim to homo) or cream when I’m finished and strain it through a strainer and then a sieve to make it especially velvety and to remove any gingerroot fibers that make it into the soup. Adding the milk or cream makes the soup strain more easily and makes the soup more elegant in appearance and taste.

5. I rarely make just a single batch. When I make several and freeze, I add most of the milk or cream when I’m heating to serve.