22 September 2007

Ginger Carrot Soup

1 T unsalted butter
1 Spanish onion, coarsely chopped
2 lbs carrots, peeled if desired and sliced
pinch ground cinnamon
8 c chicken stock
2 t peeled, coarsely chopped ginger root
½ c heavy cream
chopped fresh parsley or chives for garnish

Place stockpot over med heat and when hot, add butter. When butter has melted, add onion and carrots and cook until tender. Add cinnamon, stock, and ginger, raise the heat to high, an bring to boil. Lower heat to low and cook for 30 minutes.

Remove the solids and place in a food processor or blender. Process until completely smooth, gradually adding the cooking liquid and heavy cream. Transfer to a container, cover, and refrigerate up to three days, or serve immediately, garnished with parsley or chives.