Ingredients:

• 4 1/2 cups – sliced Carrots
• 1 large potato, peeled and cubed
• 2 cups – Chicken broth
• 1 cup – chopped Onion
• 1/4 cup – butter, cubed
• 1 tsp – ground Ginger
• 2 cups – heavy whipping Cream
• 1 tsp – dried rosemary, crushed
• 1/2 tsp – salt
• 1/8 tsp – pepper

Method:

1. In a pan, saute onion in butter until tender.
2. Add carrots, potato, broth and ginger.
3. Cover and cook over medium heat for 30 minutes or until vegetables are tender.
4. Cool for 15 minutes.
5. Transfer to a blender or food processor in small batches
6. Cover and process until smooth.
7. Later, stir cream, rosemary, salt and pepper.
8. Cook over low heat until heated through.