Autumn Carrot Ginger Soup

Serves: Ten, 1 cup bowls of soup

Ingredients:

• 1 Tablespoon allergy free butter substitute

• 1/2 large yellow onion, diced

• 1 Tablespoon fresh ginger root, peeled and grated

• 1 1/2 lbs fresh carrots, peeled

• 6 cups of vegetable or chicken broth

• 1/2 teaspoon sea salt

• 1/2 teaspoon black pepper

• Parsley for garnishing

Directions:

1. In a large pot, sauté the onions with the allergy free butter substitute for 5 minutes or until the onions become translucent.

2. Add the grated ginger and sauté for an additional 2 minutes.

3. Pour in the broth and add the carrots. Bring everything to a boil and then reduce to a low simmer.

4. Let the soup cook for 20 minutes or until the carrots become tender. Blend the soup together using a hand blender stick until smooth and creamy. Serve the soup garnishing the top with either fresh or dried parsley.