Cream Of Potato, Broccoli And Carrot - cooking recipe

Ingredients

3 tablespoons unsalted butter
3/4 lb carrot, peeled and cubed
3/4 lb potato, peeled and cubed
1/2 lb broccoli floret
1/4 cup white onion, minced
1 garlic clove
1 tablespoon fresh ginger, peeled and grated
1 pinch sugar
salt, to taste
pepper, to taste
1 teaspoon white wine vinegar
2 cups chicken broth
3/4 cup milk (2% is ok)
parsley, for garnish
crouton, for garnish

Preparation

In a soup pot, melt the butter then add the next seven ingredients. Season with salt and pepper.
Cook for 5 mintues, stirring occasionally, then add one cup of the broth. Cover and simmer until the vegetables are soft, about 5-10 minutes.
Add the remaining broth, the vinegar and the milk. Stir to combine and simmer for one minute.
In batches, liquify the soup in a blender and return to the pan. Adjust salt and pepper.
To serve, garnish with parsley and croutons.