Great Summer Soup

Carrot and Ginger Soup
Serves 6-8

1 medium onion, chopped
2 celery ribs, chopped
2 T. peeled, chopped ginger root
1 large garlic clove, pressed
2 lbs. carrots or about 1 kilo
5 cups chicken stock
1 leek, white part only, split and rinsed and chopped
½ to 1 C. half and half
Olive oil
2 T. butter

1. Cook onion, leeks and celery in a large pot with olive oil and butter until soft, about 10 minutes on med. low.
2. Add the ginger and garlic and sauté for 2 mins. Then add carrots, sauté everything together for 5 mins.
3. Add stock and bring to boil, then simmer for 20 mins. or until carrots are very tender.
4. Puree soup in blender in batches until smooth and strain through a mesh sieve into a large bowl. Thin with half and half until the desired consistency is reached. Season and serve hot or warm.
This soup is simple, delicious and a great way to get your veggies.