Carrot Ginger Soup - cooking recipe

Ingredients

1 lb. thin sliced carrots (3)
2/3 c. chopped onions
1 1/2 Tbsp. fresh minced ginger
4 c. chicken broth
1/2 c. 2% milk
2 Tbsp. butter or margarine

Preparation

Bring to a boil, carrots, onions, ginger and broth.
Reduce heat and cover.
Simmer for 45 minutes or until carrots are very tender.
Stir in milk and butter.
Cool slightly and puree in a food processor or in 2 batches in blender.
Reheat as needed. Garnish with mint leaves.
Refrigerate up to one week or freeze.