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Creamy Carrot Soup

1 cup chopped onion
1/4 cup butter, cubed
4-1/2 cups sliced fresh carrots
1 large potato, peeled and cubed
2 cans (14-1/2 ounces each) chicken broth
1 teaspoon ground ginger
2 cups heavy whipping cream
1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/8 teaspoon pepper

In a Dutch oven, saute onion in butter until tender. Add carrots,
potato, broth and ginger. Cover and cook over medium heat for 30

Printed from tasteofhome.com Oct 11, 2008

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Creamy Carrot Soup cont.

minutes or until vegetables are tender. Cool for 15 minutes.
Transfer to a blender or food processor in small batches; cover and
process until smooth. Return all to the pan; stir in the cream,
rosemary, salt and pepper. Cook over low heat until heated through.

Yield: 10 servings (2-1/2 quarts).