Cream of Carrot and Ginger Soup
Submitted by Fransisca Lanthier

This recipe can be tweaked to suit vegetarians, vegans, and omnivores alike.
Ingredients:
4 or 5 carrots, peeled and chopped
2 large potatoes
4 cups stock (chicken or vegetable)
about 1.5 inches ginger, grated
(milk if desired)
salt and pepper to taste

Boil carrots and potatoes in stock until soft. Blend. Add ginger, salt, pepper, and milk if desired. Simmer for about 10-15 minutes. If it's too thick, add water or stock or milk. If it's too thin, add 1 mashed potato (or 1 tsp. cornstarch mixed with some milk). Serve with warm bread (oatmeal-orange bread goes great with this soup!) and a smile.

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