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.