Carrot Ginger Soup

1 Onion, thinly sliced

2 cloves of garlic, minced

3 T butter

2 lbs carrots, peeled and chopped

1 T grated fresh ginger

6 c vegetable stock

1 t salt

1 t white pepper

1 c half and half

Saute the onion and garlic in the butter in a saucepan until translucent. Add the carrots and ginger and sauté for several minutes.

Add the vegetable stock, salt and pepper. Simmer covered, until the carrots are very tender.

Puree in a food processor until smooth and creamy, adjusting the consistency with additional vegetable stock or half and half if necessary. Add the half and half and cook just until heated through.

Ladle into warmed soup bowls.