Cream Of Carrot Soup With Ginger And Rosemary - cooking recipe

Ingredients

1/4 cup butter
1 medium onion
6 carrots
1 stalk celery, with leaves
2 medium potatoes
2 sprigs parsley
5 cups chicken broth
1 teaspoon ground ginger (or about 1 1/2 inches of ginger root, finely grated)
1/2 teaspoon dried rosemary (or more to taste)
1/2 cup half-and-half cream
salt and pepper

Preparation

Melt butter in heavy-bottomed soup pot. Coarsely chop vegetables. Add onions, carrots and celery to butter in pot. Saute on medium heat for 10 minutes, stirring often. Add potatoes, ginger, rosemary and parsley. Stir in stock. Cook, partially covered, until vegetables are tender (about 20 minutes). In batches, puree vegetables and stock in a blender and return to pot. Stir in cream, add salt and pepper to taste and reheat but do not boil.