Carrot Ginger Soup

Directions

1. In a 6 quart pot, cook prepared onions in butter until tender over medium heat (8 - 10 minutes). Add stock, carrots, salt, pepper and grated ginger. Cover and bring to a boil.
2. Reduce heat and simmer until carrots are soft and cooked through.
3. Remove from heat and transfer in batches to blender, filling no more than half way. Hold blender lid down with tea towel (contents are extremely hot- may need to vent lid). Pulse blender to start and then purée until smooth, repeat with remaining soup.
4. Transfer pureed liquid back to pot, return to medium heat and slowly add cream. Continue cooking until soup is hot.
5. Serve with a dollop of sour cream and chives for garnish.

Yields 8 servings