Eating In: Creamy Carrot Soup

It's soup weather around these parts. With all due respect to David Hammond (who once famously declares that he hated soup), few meals are as simple and bring a sense of satisfaction than a well-made bowl of soup and some bread.

We've never been good at following creamy soup recipes until we came across this one at Allrecipes.com for creamy carrot soup. We made one small ingredient change: switching ground ginger for fresh minced ginger root. This gave the soup a lively pop with every sip.

1 cup chopped onion
1/4 cup butter, cubed
4 1/2 cups sliced carrots
1 large potato, peeled and cubed
2 (14.5 ounce) cans chicken broth
1/4 cup fresh minced ginger root
2 cups heavy whipping cream
1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/8 teaspoon pepper

DIRECTIONS

1. In a Dutch oven, saute onion in butter until tender. Add carrots, potato, broth and ginger. Cover and cook over medium heat for 30 minutes or until vegetables are tender. Cool for 15 minutes.
2. Transfer to a blender or food processor in small batches; cover and process until smooth. Return all to the pan; stir in the cream, rosemary, salt and pepper. Cook over low heat until heated through.