Sherried Carrot Soup

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 onion, chopped
• 2 tablespoons unsalted butter
• 6 carrots, peeled and cut into 1/4 inch thick slices
• 1/4 teaspoon ground ginger
• 1/2 teaspoon cinnamon
• 3 cups chicken broth
• 1/4 cup sherry wine, medium dry
• 1/2 cup heavy cream
• pepper, to taste
• chopped fresh parsley (to garnish)

Recipe

• 1 in a large saucepan, cook the onion in the butter over moderately low heat, stirring, until it is softened.
• 2 add the carrots, ginger, cinnamon and cook the mixture stirring, for 1 minute.
• 3 add the broth, bring mixture to a boil and simmer it, stirring occasionally, for 20 minutes, or until the carrots are very tender.
• 4 in a blender or food processor puree the mixture in batches, transferring it to the saucepan as it is pureed and add the sherry and the cream. bring the soup to a boil and simmer it for 5 minutes. season the soup with salt and pepper to taste. garnish with parsley just prior to service.