Ginger-carrot soup

GINGER-CARROT SOUP

WHAT YOU'LL NEED
2 T olive oil
2 medium onions chopped (I use sweet onions)
2 pounds carrots chopped
2 sweet potatoes (1and1/4 total) peeled and chopped (I use 1 usually)
1 piece fresh ginger (2 inches long) peeled and finely chopped (2 T) (I put
a bit more)
2 cans (14.5 ounces each) reduced sodium chicken broth
course salt and ground pepper
2-3 tsp sugar
2-3 teaspoons fresh lemon juice (from one lemon) ( I put more sugar and
lemon juice, do it to your taste)
1/4 heavy creme (optional) (I've never tried adding the crème but it's
probably tasty)

WHAT TO DO
1. In a large (5 quart) saucepan, heat oil over medium; add onions and cook.
stirring occasionally, until translucent, about 5 minutes. Add carrots,
sweet potatoes, ginger, broth, and 4 cups water. Season with salt and pepper
(sometimes less water just eyeball it)(If you have a vegi chopper just chop
your vegis electronically because you end up putting them in the blender
anyways)
2. Bring to a boil, reduce to a simmer, and cook until vegetables are
tender, about 20 minutes, Working in batches, puree' mixture in a blender
until smooth; add sugar and lemon juice to taste. Season with salt and
pepper, if necessary.(if freezing proceed to step 3) return soup to pan;
heat over medium, stirring in cream if desired.
3. To freeze: Cool to room temperature. Divide among airtight containers
(leaving 1 inch space at the top) and freeze up to 3 months. To heat, place
container upside down under hot tap water to release block of soup; place in
a medium sauce pan. Cover, and cook over medium-low, adding water to this,
if necessary stir in cream, if desired.

**This recipe is originally from Anne. I've had a couple of people ask me for it. Here you go!