Sherried Carrot Soup

• 1 onion, chopped
• 2 tablespoons unsalted butter
• 6 carrots, peeled and cut into 1/4 inch thick slices
• 1/4 teaspoon ground ginger
• 1/2 teaspoon cinnamon
• 3 cups chicken broth
• 1/4 cup sherry wine, medium dry
• 1/2 cup heavy cream
• white pepper, to taste
• chopped fresh parsley (to garnish)

1. In a large saucepan, cook the onion in the butter over moderately low heat, stirring, until it is softened.
2. Add the carrots, ginger, cinnamon and cook the mixture stirring, for 1 minute.
3. Add the broth, bring mixture to a boil and simmer it, stirring occasionally, for 20 minutes, or until the carrots are very tender.
4. In a blender or food processor puree the mixture in batches, transferring it to the saucepan as it is pureed and add the Sherry and the cream. Bring the soup to a boil and simmer it for 5 minutes. Season the soup with salt and white pepper to taste. Garnish with parsley just prior to service.

onion, unsalted butter, carrots, ground ginger, cinnamon, chicken broth, sherry wine, heavy cream, white pepper, fresh parsley

Taken from www.food.com/recipe/sherried-carrot-soup-359242 (may not work)