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Carrot Ginger Soup
1/4 c Butter
2 md Onions; chopped
2 tb Fresh gingerroot; grated
1 1/2 lb Carrots; thinly sliced
6 c Chicken stock; or broth
1/2 ts Salt
1/2 ts Pepper
In a 4 quart saucepan, melt butter over medium heat. Add onions and
saute until translucent, about 15 minutes.
Add gingerroot and cook 2 minutes longer.
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
In a blender, blend carrot mixture, in batches until smooth. Return soup
to saucepan and add salt and pepper.
Heat soup over low heat until hot. Ladle soup into bowls and serve.
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