Carrot Ginger Soup

Mac's parents came to visit last weekend and brought with them an arsenal of garden produce.  I was eternally grateful, until I realized that there was no way the two of us could consume all the yummy vegetables before they went bad.  So, I've been creative this week attempting to use them up without getting sick of them.  Today's attempt was carrot ginger soup.  2 lbs of carrots and one onion later, we have soup in the freezer for 4 meals and still more carrots left over!

Recipe adapted from foodnetwork.com

Ingredients:

2 T. butter

1 medium onion, chopped

6 c. chicken broth (I used 1 qt. chicken broth + 1 c. water + 1 c. milk)

2 lbs. carrots, sliced (I eye-balled 4 cups)

2 T. grated fresh ginger (i just grated a whole ginger root, didn't measure)

1 c. cream (used an additional cup of milk)

salt & pepper

Directions:

Saute the butter and onion in a stock pot (or your beautiful Le Creuset dutch oven, if you have one!) until onion is limp over medium-high heat.  Add in liquids, carrots, and ginger.  Cover and bring to a boil, then reduce heat and simmer until carrots are tender (about 20 minutes).  Transfer, in batches to a blender and puree until smooth (only fill your blender half way, as hot liquids expand).  Return to the pot and bring to a boil, adding in remaining milk/cream.  Season with salt and pepper to taste.