GINGERY CARROT SOUP

Cooking equipment Large saucepan with lid Wooden spoon

Oven mitts

Ladle

Blender

Dish towel

1 or 2 bowls or mugs 2. Stir in broth, increase heat to high, and bring to boil. Reduce heat to mediumlow, cover, and simmer until carrots are very soft, about 15 minutes. Turn off heat and slide saucepan to cool burner. Use oven mitts to remove lid and let cool for 5 minutes.

3. Use ladle to carefully transfer carrots and liquid into blender jar. Add milk. Place lid on top of blender and hold lid firmly in place with folded dish towel. Process until smooth, about 1 minute. Pour soup into bowls or mugs and serve.

4. Ginger Prep: Use side of small spoon to scrape skin from one end of large piece of ginger. Peel away skin from about 1 inch of ginger. Use a chef’s knife to cut off peeled portion of ginger.

Chop peeled ginger into small pieces.