To serve 6-8 as a first course
INGREDIENTS:

2 lbs. Sweet carrots, trimmed, peeled and sliced into rounds.
1 qt. (+/-) chicken broth and/or water
1onion, peeled and sliced
4 Tbsp butter, unsalted
½ cup heavy cream or more to taste (optional)
1" piece or more to taste, fresh ginger, peeled and finely minced to taste salt, pepper

PREPARATION:

• Sauté the onions in a large, covered stock pot in ½ the butter until onion is very soft. Do not allow onion to brown.
• Add the carrots.
• Add stock or water to cover the vegetables.
• Add the ginger.
• Bring to a boil, and then simmer until carrots are soft.
• Puree the soup with a blending wand or blender until the soup is very smooth.
• Add additional stock or water if the soup is too thick.
• Stir in the remaining butter.
• Stir in the cream.
• Adjust seasoning with salt and freshly ground pepper. Serve hot.