Car­rot and Gin­ger Soup

Car­rot and Gin­ger Soup

(serves 4)

2 tbsps butter

4 cloves garlic

1 white onion, quartered

8 car­rots, cut in large chunks

chick­en broth (or veg­etable broth) to cov­er, per­haps 3 cups

1 tbsps (or more) ground ginger

1/2 cup dou­ble cream

skimmed milk to thin to taste

sea salt and pep­per to taste

Melt the but­ter in a heavy saucepan and saute gar­lic and onion till soft.  Add car­rots, and pour over chick­en broth.  Add gin­ger and sim­mer for about 30 min­utes till car­rots are soft.  Puree with hand blender and add cream and milk and sea­son to taste.