1/2 lb. carrots, chopped
1 large onion, chopped
1 stalk celery, chopped
1 Tbsp. butter
dash of ginger/cayenne (carefully)
2 1/2 c. chicken stock
1 1/4 c. milk
chopped parsley

Sauté onion and celery in butter. Add carrots and spices. Sauté a bit longer. Add stock. Simmer 25 minutes. Cool. Put in blender. Return to pot and add milk when reheating. Sprinkle with chopped parsley.