Carrot Ginger Soup

2 quarts all natural chicken broth (no MSG or Gluten)

1 pound carrots, peeled and diced

1 large sweet potato, peeled and diced

½ tsp. ground ginger

Bring broth to a simmer.  Add all vegetables and ginger and  simmer until all vegetables are soft, about ½ hour.  When slightly cooled, use an immersion blender to blend all ingredients together.

Serves: 6-8