Serves 6 – 8
| 1 c | chopped onion | 1 tsp | dried rosemary, crushed |
| 1/4 c. | butter or margarine | 1 T | honey |
| 4-1/2 c | carrots, sliced | 1/2 tsp | salt |
| 1 | large potato | 1/4 tsp | pepper |
| 2 cans | chicken broth (total 29 oz) | ||
| 1 tsp | ground ginger | ||
| 2 c | whipping cream |
- In a 5-qt Dutch oven, saute onion in butter until tender.
- Add carrots, potato, broth and ginger.
- Cover and cook over medium heat for 30 minutes or until vegetables are tender.
- Cool 15 minutes.
- Puree in small batches in a blender or food processor until smooth.
- Add remaining ingredients except cream.
- You can make the soup up to this point and hold it on a warm burner if needed.
- Just before serving, add cream and heat through.
