Ginger Carrot Soup (Jenny McCarthy)

Ingredients:
1/2 Inch finger of ginger (peeled and sliced paper thin)
1/3 Cup hot Water
1 Medium Onion (chopped)
1 clove Garlic
1/2 Tbsp Olive Oil
1/4 lb. Carrots (Peeled and diced)
4 Cups Chicken Broth
1 tsp Salt
1/4 tsp Pepper

Directions:

1. Steep ginger in hot water for 30 mins, then strain out ginger pieces and reserve water
2. Sweat the garlic and onion in the oil until translucent
3. Add carrots and sweat for another 5 mins, stirring occasionally
4. Add the stock to the pot, bring to a boil and reduce to a simmer until the carrots are tender
5. Add the ginger water to the pot
6. Puree Soup and season to taste with salt and pepper