-
1
In a 6-quart pan, over medium high heat, add butter and onions and cook, stirring often, until onions are limp.
-
2
Add broth, carrots, and ginger.
-
3
Cover and bring to a boil.
-
4
Reduce heat and simmer until carrots are tender when pierced.
-
5
Remove from heat and transfer to a blender.
-
6
Don't fill the blender more than half way, do it in batches if you have to.
-
7
Cover the blender and then hold a kitchen towel over the top of the blender*.
-
8
Be careful when blending hot liquids as the mixture can spurt out of the blender.
-
9
Pulse the blender to start it and then puree until smooth.
-
10
Return to the pan and add cream, stir over high heat until hot.
-
11
For a smoother flavor bring soup to a boil, add salt and pepper, to taste.
-
12
Ladle into bowls and garnish with dollop sour cream and parsley sprigs.
-
13
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes.
-
14
Transfer liquid to a blender or food processor and fill it no more than halfway.
-
15
If using a blender, release one corner of the lid.
-
16
This prevents the vacuum effect that creates heat explosions.
-
17
Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
