Carrot Ginger Soup
6 cups chicken broth
2 onions (sweet), peeled & chopped
2 pounds carrots, peeled & sliced
1 cup celery, chopped
3 tbsp. grated fresh ginger
3 tbsp. unsalted butter
1 cup heavy cream
Salt & pepper to taste
1 tsp. nutmeg
Sour cream for garnish
Chopped fresh parsley for garnish
In a large pan add butter, onions and celery and sauté until onions are translucent, stirring often. Add broth, carrots, nutmeg and ginger. Cover and bring to a boil. Reduce heat to a simmer until carrots are tender. Remove from blender and let cool until comfortable to handle. Transfer portions into blender. Do not fill the blender with each batch. The contents will blend uniformly if blended in smaller batches. Puree until smooth. Return to pan and stir over med-high heat until hot, adding cream gradually. Bring to a simmer. Add salt and pepper to taste. Ladle into bowls. Add a dollop of sour cream and chopped parsley for garnish. Serve with fresh, crusty country bread.
When blending the liquids give the blender a few pulses before pureeing. You can prepare the soup ahead of time and reheat before serving.