In a small saucepan, sauté carrots and onions in butter until crisp-tender. Add the broth and ginger. Bring to a boil. Reduce heat and cover. Simmer for 10-15 minutes or until carrots are very tender. Cool slightly. Puree soup in a blender and return to the pan. Stir in Half and Half and milk and heat through. Do not boil.
Yields 2 1/2 Cups
Recipe by: Barbara Nissley, Ephrata
Finalist – Beets/Carrots/Turnips
2007 Pennsylvania “Simply Delicious, Simply Nutritious” Vegetable Recipe Contest