Ginger Carrot Squash Bisque - cooking recipe

Ingredients

1 c. carrot juice (3 large carrots)
1 c. chicken stock
1/2 c. cooked yellow squash (acorn or butternut)
1 to 2 Tbsp. ginger juice
1 c. cream
1/4 c. potato juice (1/2 potato)
salt and pepper to taste
chopped chives or dill (as garnish)

Preparation

Combine carrot juice, chicken broth and squash.
Blend in blender until smooth.
In medium saucepan, combine blended mixture with ginger juice.
Combine cream and potato juice and add to soup mixture.
Heat just to boiling, then simmer until soup thickens, about 5 minutes.
Stir frequently.
Season with salt and white pepper to taste.
Garnish with chives or dill.
Serves 4.