Yield: 8 Servings
1/4 c Butter
2 md Onions; chopped
2 tb Grated peeled fresh
1 1/2 lb Carrots; peeled and thinly
6 c Chicken stock
3 cn (11 1/2oz) reduced sodium
Chicken broth PLUS**
3/4 c Water**
1/2 ts Salt
1/2 ts Black pepper
** Use 3 pts chicken stock.
1. In 4 quart saucepan, melt butter over medium
heat. Add onions and sauté until translucent,
about 5 minutes. Add gingerroot and cook 2 minutes
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
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.
Ladle into bowls and serve.