Carrot Ginger Soup

inger - aromatic and exotic with some heat. Carrots - sweet, mild flavor in a designer color. Together they should be a "wow!"; unfortunately, this recipe from the Food Network turned out to be an "... oh". I can imagine lots of ways to alter this dish; either playing up to its sweet dessert relatives with some brown sugar, nutmeg, and cinnamon, or even exploring its more lush tones by roasting the carrots and adding cumin and cayenne.

With all this criticism, I must say - the creamy finish makes this a very satisfying soup that I could imagine serving as a small course between more intense dishes. A crisp escarole salad, followed by a spicy fish entree, perhaps? Its really not bad, it just needs some lovin'.

* 2 tablespoons sweet cream butter
* 2 onions, peeled and chopped
* 6 cups chicken broth
* 2 pounds carrots, peeled and sliced
* 2 tablespoons grated fresh ginger
* 1 cup whipping cream
* Salt and white pepper
* Sour cream
* Parsley sprigs, for garnish

Directions

In a 6-quart pan, over medium high heat, add butter and onions and cook, stirring often, until onions are limp. Add broth, carrots, and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are tender when pierced.

Remove from heat and transfer to a blender. Don't fill the blender more than half way, do it in batches if you have to. Cover the blender and then hold a kitchen towel over the top of the blender*. Be careful when blending hot liquids as the mixture can spurt out of the blender. Pulse the blender to start it and then puree until smooth. Return to the pan and add cream, stir over high heat until hot. For a smoother flavor bring soup to a boil, add salt and pepper, to taste.

Ladle into bowls and garnish with dollop sour cream and parsley sprigs.