By Dianne Gregg
  • 2 tablespoons sweet cream butter
  • 2 onions, peeled and diced medium
  • 6 cups chicken broth (Kitchen Basics)
  • 2 pounds carrots, peeled and sliced
  • 2 tablespoons grated fresh ginger
  • 1 cup whipping cream
  • Salt and white pepper to taste
  • Sour cream
  • Parsley sprigs, for garnish
Cooking time: N/A mins Serving: 6-8 people

In a Dutch oven, over medium high heat, add butter and onions and sauté, until onions are soft. Add broth, carrots, and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are tender when pierced.

Remove from heat and transfer to a blender or food processor 2 cups at a time until smooth. Place the purée in a bowl and repeat process with remaining mixture. Return purée to Dutch oven, add cream and stir over medium high heat until soup boils, add salt and pepper, to taste, and serve.

Garnish with a dollop of sour cream and parsley sprigs (if desired).

Meal: Food type: