Creamy carrot soup

contributed by Tara L.

serves 4

1 white onion, finely chopped
1/2 cup butter

5 cups thinly sliced carrots
1 potato, peeled and cubed
28 ounces chicken broth
2 cups heavy cream
1 teaspoon salt
1/2 tsp. pepper

1 teaspoon ground ginger
2 teaspoons dried rosemary

sprig of fresh rosemary

1. Melt butter in a large pot. Add onion and saute until soft, about 5 minutes.
2. Add carrots, potato, chicken broth, ginger and dried rosemary.
3. Cover and cook over medium heat till soft, about 30 minutes.  
4. Cool for 15 minute. Pour half of soup into a large bowl, blend and return to pot. 
5. Add cream, salt and pepper. Simmer for 15 minutes. Garnish with rosemary sprig and serve.