- 1 tbsp. butter
- 2 large white onion, peeled and chopped
- 5 cups chicken or vegetable stock (or water)
- 2 inches ginger, peeled and chopped
- 8-10 large carrots
- Fresh parsley, sprig
On a medium high heat, saute onion in butter 3-5 minutes. Add stock, ginger and carrots. Cover and cook on medium heat for 10-12 minutes or until carrots are soft. With a slotted spoon, remove carrot, onions and ginger and puree in a food processor or blender. Add puree back to soup. Garnish with fresh parsley.