Carrot Ginger Soup

• 1 whole Medium Onion, Chopped
• 2 Tablespoons Olive Oil
• 2 cloves Garlic, Minced
• 1 Tablespoon Fresh Grated Ginger, More Or Less To Taste
• 5 cups Chicken Broth
• 1 pound Carrots, Peeled And Chopped
• 1 whole Sweet Potato, Peeled And Chopped
• 1 teaspoon Salt To Taste
• 1 teaspoon Pepper To Taste

1. 1. In a soup pot on medium heat, saute onion and olive oil for approximately 3 minutes, enough so the onions are slightly translucent. Add garlic and saute for an additional 2 minutes. Add ginger and saute for no more than 1 minute.
2. 2. Add broth, carrots and sweet potato to the pot, making sure that there is enough liquid to just cover the veggies. Bring to a boil, then reduce heat.
3. Cover and simmer until veggies are cooked and break easily with fork, approximately 20 minutes (depending on how small the veggies are chopped).
4. 3. Remove from heat and let cool for 5 minutes. Spoon approximately 2 cups of mixture into a blender or food processor. Do not cover tightly or overfill the blender. (The steam will build up and cause the blender top to fly off and soup will go everywhere. Ask me how I know.) Blend until smooth. Repeat until all soup is blended.
5. 4. Add salt and pepper to taste to blended soup, and reheat if necessary. Enjoy!

onion, olive oil, garlic, ginger, chicken broth, carrots, sweet potato, salt, pepper

Taken from tastykitchen.com/recipes/soups/carrot-ginger-soup/ (may not work)