Creamy Carrot Gingered Soup

Submitted By: Jeana Owens

Ingredients

• 1 tablespoon butter
• 8 medium carrots, coarsely chopped (about 4 cups)
• 1 large onion, coarsely chopped (about 1 cup)
• 1 large potato, coarsely chopped (about 1 cup)
• 6 cups chicken broth
• 3 tablespoons minced fresh ginger root
• 1/2 teaspoon ground black pepper
• 1 tablespoon chopped fresh parsley (optional)

Instructions

Heat butter in a 4-quart saucepan over medium-high heat. Add the carrots, onion, and potato and cook for five minutes or until the vegetables are tender-crisp.
Stir broth, ginger root, and black pepper in the saucepan and heat to a boil. Reduce heat to low; cover and cook 20 minutes or until the vegetables are tender.
Place 1/3 of the carrot mixture into a blender or food processor. Cover and blend until smooth; pour into a medium bowl. Repeat the process twice with the remaining carrot mixture. Return all of the purée to the saucepan. Cook over medium heat until hot. Garnish with parsley, if desired.