Carrot Soup

First of all, friends, don't knock it 'til you've tried it. If you're like i was, the thought of carrot soup is not the most appetizing. But my dear friend made some for me one night and it has changed my life and lunches. You see, I love to eat hot things for lunch, which most of the time ends up being soup. Following is the recipe for the most wonderful, beta-carotene-filled soup I've ever tasted. Enjoy!

Meg's Carrot-Ginger Soup
2 lbs. carrots, washed and peeled
1 small lime-sized chunk of fresh ginger, peeled
~2 T butter
4 C vegetable broth
Half and half

After peeling the carrots, cut them into chunks. Mince the ginger. Heat butter in large sauce pan over medium heat until bubbly, then add ginger, stirring until fragrant. About 5 minutes. Then add the broth and carrots. Bring to a boil, then reduce heat and cover. Simmer for 30 minutes or until carrots are soft. Transfer to a food processor and pulse until smooth. (You may have to do two batches.) Blend batches in a bowl with a bit of half and half using a whisk. Serve hot or cold. I like to garnish with cucumbers.