2 pouches of Ginger Carrots and buttery mushroom.
¼ stick butter (you can use olive oil instead)
1 tablespoons fresh lemon juice
1 cup of water
Puree Ginger Carrots and Buttery Mushrooms in batches in blender. Melt butter in pot over medium-high heat. Add puree Ginger Carrots and Buttery Mushrooms to the pot. Stir couple minutes, then add lemon juice and water. Stir until boil. Serve hot.