This soup is an extra gingery and spicy carrot soup and of course even better when you let it sit in the fridge for a day or two.

3 tbsp butter

2 cooking onions

6 cups broth, vegetable or chicken

3 lbs carrot, peeled and coarsely chopped

6 tbsp peeled and coarsely chopped ginger

salt and pepper

Saute onions in butter. Add carrots and ginger and chicken broth. Bring to a boil then turn down heat and let simmer about 25 minutes til the vegetables are soft. Put through the blender. Add a bit of cream to serve or a dollop of sour cream or 10% yogurt.