Autumn

Carrot Ginger Soup

• 1 medium onion cut into chunks
• 5 carrots cut into chunks
• 1-2 T butter
• 2T fresh parsley (chopped)
• 1T Fresh ginger (grated)
• Vegetable broth or water
• ½ C milk (optional)
• 2T raw sugar (optional)


Heat butter in a soup pot. Add onion and a pinch of salt: sauté until onion is translucent. Add carrot and another pinch of salt. Add enough broth or water to cover vegetables and bring to a boil. Cover pot and simmer for 25 minutes, until veges tender. Add milk (optional) and sugar (optional) Puree or mash vegetables to achieved desired consistency. Squeeze juice out of grated ginger into the soup.

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