---------- Recipe via Meal-Master (tm) v8.01

      Title: Cream of Carrot & Ginger Soup
 Categories: Soups/stews
      Yield: 9 cups

      4 tb Butter
      2 lb Carrots; peeled and chopped
      2 md Onions; diced
      2 c  Chicken stock
      4 c  Water
      1    Bay leaf
  1 1/2 tb Fresh ginger roots
    1/2 c  Whipping cream
           Salt and pepper

  Melt butter in medium-sized saucepan. Add carrot (about 6 cups),
  onion, bay leaf, and ginger. Cook 3 minutes.

  Pour in chicken stock and water, bring to a boil. Simmer 15 minutes
  on low heat or until carrots are tender.

  Transfer to blender or food processor and blend until smooth.
  Return soup to saucepan, heat through then stir in cream. Season
  with salt and pepper.

  Serve in heated bowls.

  Recipe by The Frog & Peach, 2 Gloucester St, Toronto, Canada

  Typed for you by Peggy and Bruce Travers,
  Cyberealm BBS Watertown NY, 315-786-1120

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