Carrot Ginger Soup
Ingredients
Instructions
  1. Add butter and onions to a 6-quart pan over medium high heat. Cook, stirring often, until onions are limp.
  2. Add the broth, carrots and ginger. Cover and bring to a boil. Reduce heat and simmer until the carrots are tender when pierced.
  3. Remove from heat and allow to cool for at least five minutes. Transfer to a blender in batches, filling no more than halfway. To prevent explosions with the hot liquid, release one corner of the lid and cover with a towel. Pulse to start, then puree until smooth.
  4. Return the liquid to the pan and add cream, stirring over high heat. Bring it to a boil and add salt and pepper to taste.
  5. Ladle into bowls and garnish with a dollop of sour cream and parsley sprigs.