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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 minutes.

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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