Fred and Ginger , well at least Ginger...

As you read yesterday, we here in the End of the Rainbow Valley have an abundance of carrots to use... So with cooler temps blowing in, soup will be on the menu and this particular soup is certainly a good one. I think you will like it too.

Ginger Carrot Soup


Ingredients:

2 tablespoons sweet cream butter
2 onions, peeled and chopped
6 cups chicken broth
2 pounds carrots, peeled and sliced
2 tablespoons grated fresh ginger
1 cup whipping cream
Salt and white pepper
Sour cream
Parsley sprigs, for garnish

Directions

In a 6-quart pan, over medium high heat, add butter and onions, stirring often, until onions are limp.
Add broth, carrots, and ginger. Cover and bring to a boil.
Reduce heat.
Simmer until tender.

Remove from heat. Let mixture cool about 5 minutes.
Transfer cooled mixture to blender. You'll want to blend in batches.
Only fill the blender half way.
Cover the blender and then hold a kitchen towel over the top of the blender since the hot mixture can spurt out. Believe me I have found out the hard way!
Pulse blender to start and then puree until smooth.
Return to 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 garnish with dollop of sour cream and parsley sprigs.

AND you may just want to also grab a chunk of a good European hard crusted bread to accompany your Harvest soup...

ENJOY!