Autumn Carrot Ginger Soup

Serves: Ten cups of soup

Ingredients:

• 1 Tablespoon allergy friendly butter substitute

• 1/2 large yellow onion, diced

• 1/2 to 1 Tablespoon fresh ginger root, peeled and grated (use 1 Tablespoon for stronger ginger flavor)

• 1 1/2 pounds fresh carrots, peeled and sliced

• 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 friendly butter substitute until the onions become translucent and fork tender.

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

3. Pour in the broth, and then 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 fork tender. Puree the soup together using a immersion blender until smooth and creamy. Garnish the top with either fresh or dried parsley to taste.