Creamy Carrot & Ginger Soup

_ Ingredients

8medium carrot, coarsely chopped (about 4 cups)

1tablespoon butter

1tablespoon chopped fresh parsley (optional)

1large potato, coarsely chopped (about 1 cup)

1large onion, coarsely chopped (about 1 cup)

3tablespoons minced fresh ginger root

6cups Swanson® Natural Goodness® Chicken Broth

_ How to Make It

Heat the butter in a 4-quart saucepan over medium-high heat. Add the 

carrots, onion and potato and cook for 5 minutes or until the

 vegetables are tender-crisp.

Stir the broth, ginger root and 1/2 teaspoon ground black pepper in 

the saucepan and heat to a boil. Reduce the heat to low. Cover and 

cook for 20 minutes or until the vegetables are tender.

Place one third of the carrot mixture into a blender or food processor. 

Cover and blend until smooth. Pour the mixture into a medium bowl. 

Repeat the blending process twice more with the remaining carrot 

mixture. Return all of the puréed mixture to the saucepan. Cook over 

medium heat until the mixture is hot. Garnish with the parsley, if 

desired.