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Cream of Carrot and Ginger Soup

4 tb Butter
2 lb Carrots, peeled and chopped
2 x Medium Onions, diced
2 c Chicken Stock
4 c Water
1 x Bay Leaf
1 1/2 tb Fresh Ginger Roots
1/2 c Whipping Cream
Salt and Pepper

Melt butter in medium-sized saucepan. Add carrot (about 6 cups), onion, bay leaf and ginger. Cook 3 minutes.

Pour in chicken stock and water, bring to a boil. Simmer 15 minutes on low heat or until carrots are tender.

Transfer to blender or food processor and blend until smooth. Return soup to saucepan, heat through then stir in cream. Season with salt and pepper.

Serve in heated bowls.

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