Makes 6 servings. Difficulty
2 Tablespoons unsalted butter 2 medium onions, chopped 1-1/2 pounds carrots, peeled and sliced 3 Tablespoons fresh ginger, peeled and minced 6 cups hot gf chicken stock 1 cup milk 1 cup cream Salt and freshly ground black pepper to taste
In a large saucepan melt butter over medium-low heat. Add onions and cook until tender, about 10 minutes. Add carrots, ginger and chicken stock; cover and simmer until carrots are tender, about 20-30 minutes.
Remove from heat and add milk; stir to blend.
Working in batches, transfer soup to a food processor; puree until smooth.
Pour pureed soup into a clean saucepan and stir in cream. Adjust seasonings to taste with salt and freshly ground black pepper.