CARROT GINGER SOUP

5-6 TBSP butter

1/2 onion chopped
ginger - about 1/4 cup
4 cups carrots (I used baby carrots and didn't even chop them up!)

4 cups stock (chicken)
Salt & pepper

heavy cream - added at the end

Directions

Melt butter. Add onions and ginger - cook until soft or onions
transparent (about 5-8 minutes). Add carrots, salt and pepper (cook
about 5 minutes). Add chicken stock and cook, covered, until carrots
are tender. Put in blender and blend (or put through a strainer for a
more velvety consistency). Garnish with cream.