Carrot soup w/ginger
From the kitchen of Katie Springer
saute ginger in oil until brown. remove, set aside. add 2 tbps minced shallots and saute until translucent. stir in 1 lb cut up carrots and add 2 cups chicken broth and 1/2 tsp salt. bring to boil and then simmer 20-25 minutes. remove and Blend the concoction until smooth and add a little seasoning to taste. Return to saucepan.
Garnish with a teeny-weeny bit o'ginger or sour cream. Enjoy