Serves 6

3 ounces butter
1 medium onion
3 ounces flour
8 cups chicken broth
1 pound carrots, peeled and sliced
1 tablespoon sliced ginger
1/2 cup milk
salt and pepper to taste

In a saucepan melt butter. Add onion. Mix for a minute. Do not brown.
Pour chicken broth. Mix well with roux. Add sliced carrots and sliced ginger.
Simmer for 30 minutes
Puree soup in a blender. Strain. Add milk. Season to taste with salt and pepper. Serve hot.

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