4 Tbsp (1/2 stick) butter
1 lb. carrots, peeled and thinly sliced
1 large onion, peeled & chopped
2 large baking potatoes, peeled & coarsely diced
2 inch piece ginger root, peeled & grated or smushed
3 3/4 c. chicken stock (I bet you could use water or veggie
1 1/4 c. light cream (it is almost as delicious without the
salt to taste (I use none)
Melt half the butter in small pan over low heat. Add carrots,
stir, cover, cook until soft, stirring occasionally
Melt remaining butter in large saucepan over low heat. Add
onion, cover, and cook until soft, stirring occasionally.
Add carrots, with pan juices, to onions. Add potatoes, ginger,
chicken stock. Bring mixture to boil, reduce heat, cover,
simmer for 30 minutes.
Stir cream into hot soup. If soup is too thick, add water or
stock. Salt to taste.
I wonder if I pureed this? I think I did.
NEVER FREEZE IT. I did and it was awful.