Ingredients
1 cup chopped onion1/4 cup butter, cubed4-1/2 cups sliced fresh carrots1 large potato, peeled and cubed2 cans (14-1/2 ounces each) chicken broth1 teaspoon ground ginger2 cups heavy whipping cream1 teaspoon dried rosemary, crushed1/2 teaspoon salt1/8 teaspoon pepper
Preparation
In a Dutch oven, saute onion in butter until tender. Add the carrots, potato, broth and ginger. Cover and cook over medium heat for 30 minutes or until vegetables are tender. Cool for 15 minutes.
Transfer soup to a blender in batches, cover and puree. Return all to the pan; stir in the cream, rosemary, salt and pepper. Cook over low heat until heated through.
