Inrgedients:

- 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 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.

Methods:

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.