Recipe for Cream of Carrot and Ginger Soup

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Yield:

9 Cups

Ingredients:

Amount	Ingredient
4 tbl	Butter
2 lb	Carrots, peeled and chopped
2 x	Medium Onions, diced
2 cup	Chicken Stock
4 cup	Water
	Bay Leaf
1/2 tbl	Fresh Ginger Roots
1/2 cup	Whipping Cream

Instructions:

Instructions: (The Frog & Peach, 2 Gloucester St., Toronto)

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

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

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

4. Serve in heated bowls.

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