Carrot Ginger Soup


2 Tablespoons butter
2 small yellow onions, chopped
6 cups chicken or vegetable broth
2 pounds carrots
2 tablespoons freshly grated ginger
1/3 cup cream
Salt and pepper


Melt butter in heavy saucepan, add onions and cook until translucent. Add broth, carrots and ginger and cook until carrots are tender.

Cool and puree in a blender ( several batches) or use an immersion blender or food mill.
Return to pan and add cream and heat. Adjust seasoning.

Serve hot and add garnish and a tablespoon of sour cream or crème fraiche.