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Cream of Carrot Soup 
What a delightful appetizer, served hot or cold,
Cream of Carrot Soup can be. Very flavorful with wonderful herbs accompanying the
tasty carrots. Enjoy!
Your Host, Brad
4 Tbsp. unsalted butter
1 large onion, preferably Spanish or Vidalia chopped
12 carrots, sliced
1 potato, peeled and diced
4 cups chicken stock
2 Tbsp. minced fresh ginger (or 3/4 tsp powder)
2 tsp. minced fresh rosemary (or 3/4 tsp dried)
1/2 cup heavy cream
Salt and pepper
Additional rosemary sprigs for garnish
Melt the butter in a heavy pot over low heat. Add
the onion and let it cook slowly, covered, until it is soft but not browned, about 30
minutes. Add the carrots and potato, chicken stock, ginger, and rosemary; cook until the
carrots and potatoes are soft, about 30 minutes longer. Mash with potato masher or purée
in a food processor. Stir in the cream and season to taste with salt and pepper. Garnish
with rosemary, if desired.
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