Carrot Ginger Soup

I had a bunch of carrots left over last night since I had made a batch of minestrone for dinner. I try to keep a good stock of homemade soups and pastas in our freezer for Miss F to have for lunch while I am at work. Her favorites are tomato basil soup and butternut squash soup. I made this recipe up, basing it off other soup recipes. It made a lot for our freezer soup supply and it was really tasty. The unfortunate part was that during blending, I sprayed it all over the kitchen...and myself...whoops.





Carrot Ginger Soup

3/4 pound carrots, peeled and chopped
1 can (14 ounces) chicken broth
1 can (14 ounces) water
1 tablespoon onion
1/4 cup onion, chopped
1/2 teaspoon ginger, minced
1/4 cup heavy cream

In a large pot, melt the butter over medium heat. Add the chopped onions and saute until translucent. Add the chopped carrots and saute for 2 minutes. Add chicken broth, one can of water and the ginger. Bring to a boil, reduce to simmer for 15 to 20 minutes. Working in SMALL batches, blend the soup in a blender. Return to the soup pot over low heat and stir in the cream.

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