I got this recipe from www.cookwithcampbells.ca and made a few slight changes to suit my taste buds.
2 cups sliced carrots
1 large onion
3/4 cup sliced potato
1 tbsp butter
4 cups chicken broth (I use Campbell’s)
2 tbsp fresh ginger (peeled and cut in slivers)
2 tbsp chopped fresh parsley
Salt and pepper to taste
Saute carrots, potatoes, and onion in chicken broth for about 5 minutes. Add broth, ginger, and parsley. Cover and simmer for about 20 minutes until vegetables are tender.
Cool slightly; then blend in food processor until smooth. Season to taste.
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