This delicious soup was made from leftover steamed carrots from Christmas dinner.
Bring about 4 cups of chicken or vegetable broth to a low boil. Place carrots in pot and simmer in the broth for about 25 minutes until super soft. Transfer soup to a blender or use an immersion blender to blend carrots and broth to form a smooth liquid. Return soup to pot and add approximately 1 cup of skim milk, sea salt, ground pepper and dash of ginger. Heat through and serve with sprinkle of dried parsley flakes and toasted garlic bread.