Carrot Soup With Ginger

    This soup makes the kitchen smell wonderful. You can serve it before dinner as a delicious Christmas appetizer. This warming soup can be garnished with some shredded carrot or shaved ginger and this recipe makes about ten servings.

    Melt quarter of a cup of butter in a four quart pan, then sauté two chopped onions for five minutes or until they are translucent. Add two tablespoons of peeled, grated fresh ginger root and cook for two minutes.

    Add one and a half pounds of peeled, thinly sliced carrots and six cups of chicken stock or three cans of chicken broth. Bring the mixture to a boil, then simmer it for fifteen minutes or until the carrots are tender. Blend the soup in batches until it is smooth, then put it back in the pan and add salt and pepper to taste. Serve it hot.

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