Creamy Carrot Soup with Ginger and Wild Rice
Serving Size: 6
In a 2-quart saucepan, melt the butter and cook the onions and garlic until translucent. Add the ginger and flour. Mix well and add the chicken stock or broth. Bring to a full boil and add the carrots and wild rice. Turn down the heat and simmer for 20 minutes.
Season to taste with salt and pepper. Add the whipping cream and bring the soup back to a simmer. Ladle soup in cups or bowls and garnish with chopped parsley, chives, and sour cream.