Ginger Carrot Soup

Ginger Carrot Soup makes the kitchen smell heavenly, but better than that, it tastes divine.

This soup can be used as an easy appetizer that you can make ahead of time. Or serve it for dinner! Or make it for a Christmas appetizer! It's versatile in its uses, but always and forever, remains a great recipe handed down through the ages.

Having family and friends over for the holidays? Warm them up with a small cup of this delicious soup and you'll see your guests smile, relax and ask for more. Garnish it with a small piece of shaved ginger or a few little bits of shredded carrot to make a beautiful presentation.

What you'll need:
- 1/4 cup butter
- 2 medium onions (chopped)
- 2 Tablespoons fresh ginger root (peeled and grated)
- 1 1/2 lbs carrots (peeled and thinly sliced)
- 6 cup chicken stock
-=OR=-
- 3 cans (11 1/2 ounce) chicken broth (reduced sodium)
- 3/4 cup water
- 1/2 ts salt
- 1/2 ts black pepper

What to do:
First, in a 4-quart saucepan, melt th butter over medium heat. Next, add the onions and sauté them until they become translucent. This should take about 5 minutes.

Then, add the ginger root and cook for another 2 minutes. Next, add the carrots and chicken stock or broth to the onion mixture and heat to boiling. Once it boils, reduce the heat to low, and cover and cook until the carrots are tender, (about 15-20 minutes.) Finally, in a blender, blend the carrot mixture in batches, until completely smooth. Return the soup to your saucepan and add the salt and pepper. Heat soup over low heat until hot and serve.

This recipe makes 8 servings but can be stretched to 12 if you serve as an appetizer.

Happy sipping!

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