Ginger Carrot Soup - Sweet and Delicious!

2 tbsp sweet cream butter
2 red onions, peeled and finely chopped
3 cups low-sodium chicken broth
3 cups water
2 lbs carrots (baby carrots or peeled/chopped)
2 tbsp grated fresh ginger
1 cup skim milk
salt and pepper to taste

Cook onions in butter until tender in a stock pot. Add broth, water, carrots, apple, and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots and apple are tender when pierced. Remove from heat for 5-10 minutes and transfer to blender or food processor in batches (don't fill more than halfway to avoid heat explosion). Puree until smooth. Put back in the pan and add milk, stir, and return to boiling. Add salt and pepper to taste.

Best flavor if you make it the day before and then reheat it!

Serving Size: makes 13 one-cup servings