Carrot and Ginger Soup

Carrot and Ginger Soup

1⁄4 cup butter
2 medium onions, chopped
2 tablespoons grated peeled fresh gingerroot
1 1⁄2 lbs carrots, peeled and thinly sliced
6 cups chicken stock or 6 cups vegetable stock
1⁄2 teaspoon salt
1⁄2 teaspoon black pepper

In 4-quart saucepan, melt butter over medium heat.
Add onions and sauté until translucent, about 5 minutes.
Add gingerroot and cook 2 minutes longer.
Add carrots and stock to onions; heat to boiling over high heat.
Reduce heat to low, cover and cook carrots until tender, 15 to 20 minutes.
(Alternately, you can cook the carrots first, then add to stock- no need to thinly slice) Use hand blender to blend carrot mixture, in batches, until smooth.
Salt and pepper to taste.
Heat soup over low heat until hot.
Ladle into bowls and serve.
Use the vegetable stock for vegetarians.

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