Carrot Ginger Soup
2 tablespoons sweet cream butter
2 sweet onions (Maui or Vadalia), peeled and chopped
6 cups chicken broth (or vegetable broth for vegetarian version)
2-1/2 pounds carrots, peeled and sliced (or sweet baby carrots)
1 to 1-1/2 Tablespoons grated fresh ginger
4 – 6 Tablespoons honey
1/4 – 1/2 teaspoon grated nutmeg
1 cup heavy whipping cream
Salt and white pepper to taste
In a 6-quart pan, over medium high heat, add butter and onions, stir often until onions are limp. Add broth, carrots, honey, nutmeg and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are tender when pierced (about 12 minutes for unsliced baby carrots).
Remove from heat let sit for at least 10 minutes. Use immersion blender until pureed. If you don’t have an immersion blender, transfer to a blender in batches (see notes below). After blending, return puree to the pan. Add cream, stir over high heat until hot. For a smoother flavor bring soup to a boil, add salt and white pepper to taste.
Note: When blending hot liquids, remove liquid from the heat and allow cool for at least 10 minutes. Transfer liquid to a blender or food processor and fill halfway. When using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
THANK YOU DORENE
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