Ingredients:

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

Directions:

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.