Carrots

From the "Kids' Corner" - Creamy Carrot Soup

Melt 2 tablespoons butter in large heavy pot over medium-high heat. Add 1 pound carrots, peeled and sliced; 1 medium onion, chopped; 2 garlic cloves, chopped; and 1 tablespoon ginger. Cook 5 minutes. Add 2 cans reduced-sodium chicken broth (14 1/2 ounces each); 2 chopped tomatoes and 2 teaspoons lemon zest.

Bring to a boil. Reduce heat, cover partially, and simmer until carrots are very tender, about 25 minutes. Cool slightly. Puree in a blender. Return soup to pot to heat through. Season with salt, to taste.

Makes 6 cups.

From parents.com.

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