Ingredients (4 servings)
1 1/2 tablespoon of butter1 onion peeled and chopped
5 cups chicken broth (or veggie broth)
500 grs. of carrots peeled and sliced
2 teaspoon of ginger powder
or 1 tablespoon grated fresh ginger
3/4 cup whipping cream
salt and pepper
sour cream parsley or basil to garnish
In a medium pan at medium heat, add butter and onion and cook, stirring often, until onions are limp. Add broth, carrots in slices and ginger .
Cover and bring to a boil.
Reduce heat and simmer until carrots are tender when pierced.
Remove from heat and transfer to a blender. Dont fill the blender more than half way, do it in baches if you have to.
Be careful when blending the hot liquids.
Pulse the blender to start it and the puree until smooth. Return to the pan and 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 pour a thin swirl of cream or sour cream over thye top and garnish with basil or parsley.