Title: Cream of Carrot and Ginger Soup
Categories: Soups, Cyberealm
Yield: 9 Cups

4 tb Butter
2 lb Carrots, peeled and chopped
2 x Medium Onions, diced
2 c Chicken Stock
4 c Water
Bay Leaf
1 1/2 tb Fresh Ginger Roots
1/2 c Whipping Cream
Salt and Pepper

(The Frog & Peach, 2 Gloucester St., Toronto)

1) Melt butter in medium-sized saucepan. Add carrot (about 6 cups), onion,
bay leaf and ginger. Cook 3 minutes.

2) Pour in chicken stock and water, bring to a boil. Simmer 15 minutes on
low heat or until carrots are tender.

3) Tranfer to blender or food processor and blend until smooth. Return
soup to saucepan, heat through then stir in cream. Season with salt and
pepper.

4) Serve in heated bowls.

Typed for you by Peggy and Bruce Travers, Cyberealm BBS Watertown NY
315-786-1120

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini