Category: Vegetables

1 lb Carrots, peeled and chopped

1 small Potato (4 oz.), peeled and cut into 1 inch pieces

1/2 tsp Salt

1/8 tsp Freshly ground pepper

1/4 cup Chicken broth or water

1/4 cup Heavy or whipping cream

1/4 tsp Freshly grated ginger

Bring 2 quarts water to boil in saucepot. Add carrots, potatoes and 1/2 teaspoon salt; cook until tender, 20 minutes. Drain. In food processor, combine cooked veg- etables, broth, cream, ginger and 1/8 tea- spoon pepper; process until smooth. (Can be mode ahead. Cover and refrigerate up to 24 hours. To reheat, transfer to shallow microwaveproof casserole, cover with wax paper and microwave on High 4 minutes.) Season to taste. Makes 21/2 cups. Posted to recipelu-digest by "Lynn Ratcliffe" <mcgrew@ntr.net> on Mar 28, 1998