Creamy Carrot Ginger Soup

Ingredients:

1. 1 tbsp. each, Olive oil and Sweet Butter

2. 1 large Russet potato, cut into cubes

3. 1 large Sweet onion, julienne sliced

4. 20 medium-sized Carrots, washed and cleaned, cut in 1/2 inch pieces

5. 2-3 tbsp. Ginger, freshly grated

6. 1 tsp. White pepper

7. 6 cups Chicken or Vegetable broth

8. 1 cup Heavy cream

9. 1 tsp. Honey

10. Parsley sprigs and dollop of sour cream, for garnish

11. Optional: Salt and more white pepper, to taste

Directions:

1. In a large skillet over medium-high heat, add olive oil and butter.

2. After butter is melted, add carrots, onions, white pepper and potatoes. Cover skillet and stir occasionally.

3. Cook until softened and not brown, lower heat if needed.

4. In another large pot over medium-high heat, add broth.

5. Bring to a boil.

6. Add carrot mixture and ginger, then lower heat and cover pot. Continue to cook until completely soft (When you can pierce easily with a fork, it is ready to blend).

7. Take off heat, add heavy cream and honey.

8. Using immersion blender or regular blender, puree mixture.

9. Add salt and white pepper to taste.

10. Place in serving bowl and garnish with parsley sprigs and a dollop of sour cream.

Optional: Top with croutons. This savory soup would pair wonderfully with a Gewurtztraminer wine.