3 Tbsp Butter/Margarine
2 lbs carrots – peeled & sliced
2 large onions
1 Tbsp of minced ginger
2 cups of chicken stock
2 cups of water
1 chive – diced (optional for taste)
1. Melt the butter on medium heat and cook the onions and carrots for about 5 minutes. Get the onions soft, but not brown. Sprinkle some salt over the carrots.
2. Add the chicken stock, water and ginger. Bring to boil and simmer for 15-20 minutes or until carrots are soft.
3. Put the soup into blender in small batches. I only blended it for a few seconds. I tend to like it a tiny bit chunky, but its up to your own preferences how smooth you want it.
4. Taste it and add a little bit of salt (or pepper-optional) if required. Garnish with leeks.