Recipe - Carrot Ginger Soup

One fourth cup Butter
2 md Onions; chopped
2 tablespoon Fresh gingerroot; grated
1 One half pound Carrots; thinly cut or sliced up
6 cup Chicken stock; or broth
One half teaspoon Salt
One half teaspoon Pepper

1. In a 4 quart saucepan, melt butter over medium heat. Add onions and
saute until translucent, about 15 minutes.

2. Add gingerroot and cook 2 minutes longer.

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

4. In a blender, blend carrot mixture, in batches until smooth. Return soup
to saucepan and add salt and pepper.

5. Heat soup over low heat until hot. Ladle soup into bowls and serve.

Notes: From Sefiro's Restaurant in Portland, Oregon

Recipe by: Country Living Country Cooking Summer 1996

Posted to recipeludigest by RecipeLu recipelu@geocities.com on Feb 18,
1998