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4 tablespoon Butter
2 pound Carrots, Peeled & Chopped
2 medium Onions, Chopped
2 cup Chicken Stock
4 cup Water
1 Bay Leaf
1½ tablespoon Ginger, Fresh
½ cup Cream
Seasoning, To Taste
Melt butter in medium sized saucepan. Add carrots and onions,bay leaf and ginger. Cook 3 minutes. Pour in chicken stock and water, bring to a boil. Simmer 15 minutes on low heat or until carrots are tender. Transfer to blender or food processor and blend until smooth. Return soup to saucepan, heat through then stir in cream. Season to taste.
2 pound Carrots, Peeled & Chopped
2 medium Onions, Chopped
2 cup Chicken Stock
4 cup Water
1 Bay Leaf
1½ tablespoon Ginger, Fresh
½ cup Cream
Seasoning, To Taste
Melt butter in medium sized saucepan. Add carrots and onions,bay leaf and ginger. Cook 3 minutes. Pour in chicken stock and water, bring to a boil. Simmer 15 minutes on low heat or until carrots are tender. Transfer to blender or food processor and blend until smooth. Return soup to saucepan, heat through then stir in cream. Season to taste.
