Carrot Potato Soup

Serves 4

• 5 C chicken broth
• 2 tsp ground ginger
• 1 lb. carrots, peeled and thinly sliced
• 1 large potato, peeled and cut inch-1/2 inch cubes
• 1 (15 oz) can white kidney beans, rinsed and drained

In a large pot bring chicken broth and ginger to a boil. Add carrots and potatoes, then turn down heat and let vegetables cook all the way through (20-30 min).
In a blender, puree vegetables with beans, a cup at a time. Season with salt and pepper.

Garnish

• 1/2 C sour cream
• 2 TBS minced green onion

Mix ingredients together and serve on top of the soup.