2 pounds carrots, peeled and sliced
2 tablespoons grated fresh ginger
2 tablespoons butter
2 onions, diced
1 clove garlic, smashed
6 cups chicken broth
1 cup whipping cream
Salt and pepper to taste
2 tablespoons chopped parsley
In a 6-quart pan, over medium high heat, add butter, carrots, ginger, garlic and onions and cook, stirring often, until onions are limp. Add broth. Cover and bring to a boil. Reduce heat and simmer until carrots are tender when pierced.
Remove from heat and transfer to a blender. Don't fill the blender more than half way, blending the soup in batches if necessary. Cover and then hold a kitchen towel over the top of the blender. Be careful when blending hot liquids as the mixture can spurt out causing serious burns. Pulse the blender to start and then puree until smooth. Return to the pan and add cream, stir over high heat until hot. Add salt and pepper to taste.
Ladle into bowls and garnish with a dollop of sour cream and some parsley sprigs.