2 onions, peeled and chopped
6 cups chicken broth
2 pounds carrots,
peeled and sliced
2 tablespoons grated fresh ginger
1 cup whipping
cream
Salt and white pepper
Directions
In a 6-quart pan, over medium high heat, add butter
and onions and
cook, stirring often, until onions are limp. 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 puree until smooth (an immersion
blender works best). Add cream, stir over high heat until hot. For a smoother
flavor bring soup to a boil, add salt and pepper, to taste.
Ladle into bowls and garnish with dollop sour
cream and parsley sprigs.
Anna’s changes
I sautéed the ginger with the onions (instead of adding to
the broth later) and added about two teaspoons of garam masala. I also
microwaved the carrots before I put them in to boil—this saved lots of time. I
called it "Orange Soup for Kids" and Miles thought that was cool.
