Carrot Soup

1 pound fresh carrots cut into 1″ pieces
1 diced yellow onion
6 garlic cloves
2″ peeled fresh ginger
2 tablespoon butter
3 cups organic chicken broth
1 cup milk
1 tablespoon Worcestershire
some olive oil
salt and pepper to taste

Preheat oven 375 degrees. Using oil, onions, ginger and garlic until they start to turn color, removing each accordingly. Boil carrots until tender. Puree vegetables with broth and milk, butter. Return to pot adding worcestershire, salt and pepper to taste. Heat soup and serve warm
carrot soup

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