carrot soup pumpkin soup

  • 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.