Ingredients

The following ingredients have 4 Servings
  • 1 1/2 tablespoons butter
  • 2 1/2 cups chopped sweet onion (about 1 medium sweet onion)
  • 3 cups chicken broth
  • 1 pound carrots, peeled and thinly sliced (about 3 cups sliced)
  • 1 tablespoon grated fresh ginger
  • 1/4 teaspoon dried thyme
  • 1/2 cup whipping cream
  • Salt and black pepper, to taste
  • Sour cream, if desired
  • Rosemary sprigs, for garnish (optional)

Instruction

  • In a dutch oven or soup pot, melt butter over medium high heat. Add onions and cook until tender, about 2 to 3 minutes, stirring frequently.
  • Add chicken broth, carrots, ginger and thyme. Stir to combine.  Bring to a boil, cover and reduce heat to maintain a simmer. Simmer approximately 15 to 18 minutes, or until carrots are tender.
  • When carrots are tender, carefully puree using an immersion blender OR pour into a blender, cover and puree. ***Exercise caution when blending hot liquids and do not fill blender more than half full.
  • Pour pureed carrot mixture back into pot and add whipping cream. Stir well to combine and heat thoroughly.
  • Season with salt and pepper and top with sour cream, if desired.