Creamy Carrot Soup

Ingredients:

1 cup- Onion, chopped

¼ cup- butter, cubed

4 ½ cups- Carrots, sliced

1 large- Potato, peeled and cubed

2 cans (14-1/2 ounces each) - Chicken broth

1 tsp. Ginger, crushed

2 cups- Heavy whipping cream

1 tsp. Dried rosemary, crushed

½ tsp. Salt

¼ tsp. Black pepper powder

Method:

1. In a Dutch oven, saute onion in butter until tender.

2. Add the carrots, potato, chicken broth and crushed ginger.

3. Cover and cook over medium heat for 30 minutes or until vegetables are tender. Cool for 15 minutes.

4. In a blender, cover and puree in batches, return all to the pan.

5. Stir in the cream, rosemary, salt and black pepper powder.

6. Cook over low heat until heated through.