Mercer Ranch Carrot Ginger Soup
|Butter||7 Tablespoon (Divided)|
|Chopped onions||3⁄4 Cup (12 tbs)|
|Peeled minced ginger||1⁄3 Cup (5.33 tbs)|
|Chicken broth||6 Cup (96 tbs)|
|Carrots||2 Pound (Mercer Ranch)|
|Half and half||1 1⁄2 Cup (24 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Ground cinnamon||1⁄2 Teaspoon|
|Cream||2 Tablespoon (For Garnish)|
1, Melt 4 tablespoons of the butter in a large saucepan over medium heat. Add onions and ginger; cook for 5-7 minutes, or until onions soften. Add broth, carrots and sugar. Lower heat, cover and simmer for 40 minutes.
2, Puree in a blender or food processor (strain if desired). Return to the pan and stir in half-and-half. Cook over low heat for 5 minutes.
3, In a large saucepan, melt the remaining butter and stir in flour; cook over medium heat until bubbly. Slowly add the carrot mixture, stirring constantly until well blended. Season with cinnamon and salt and pepper to taste.
4, Garnish each serving with a swirl of cream.