Instructions: Bring 2 quarts water to boil in saucepot. Add carrots, potatoes and 1/2 teaspoon salt; cook until tender, 20 minutes. Drain. In food processor, combine cooked veg- etables, broth, cream, ginger and 1/8 tea- spoon pepper; process until smooth. (Can be mode ahead. Cover and refrigerate up to 24 hours. To reheat, transfer to shallow microwaveproof casserole, cover with wax paper and microwave on High 4 minutes.) Season to taste.

Makes
21/2 cups.

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