Creamy Carrot Soup

Creamy Carrot Soup 

Ingredients: 

4 C. Sliced carrots

1 Tbsp. Fresh ginger, grated 

1/4 C. Fresh parsley, chopped finely 

Juice of 1 Lemon 

3 C. 1 % Milk 

2 C. Light cream  (6 % Fat content)

2 tsp. Salt 

3 Tbsp. Cornstarch 

Directions: 

1.  In a large saucepan of boiling salted water cook carrots over medium heat until tender 

2.  Mash cooked carrots with a potato masher and make a fine puree of them. 

3.  Place the carrot puree in a bowl and add lemon juice, fresh parsley and ginger. Stir all ingredients together.

4.  Place pureed carrot mixture in a 2 qt dutch oven with milk and cream.

5.  Over medium heat stir in cornstarch until it dissolves and keep stirring to avoid scorching on the bottom of pot. 

6.  Allow mixture to thicken over medium heat and then turn down to simmer and adjust the seasoning to suit your taste preferences.  

Servings:    5 - 6 soup bowls