Ginger-Carrot Soup

• 2 tablespoons cooking oil
• 3 onions, thinly sliced
• 1 tablespoon brown sugar
• 18 teaspoon black pepper
• 2 tablespoons fresh ginger, grated
• 1 14 lbs carrots, about 8-9
• 1 sweet potato
• 6 cups chicken stock, can use vegetable stock for vegetarian cooking
• 12 cup sherry wine
• 1 cup reduced-fat half-and-half
• salt and pepper

1. For caramelized onions, in a large skillet heat oil over medium heat.
2. Add sliced onion, sugar, and pepper; reduce heat to low and cook, covered, for 30 minutes, stirring twice.
3. Add ginger.
4. Cook, uncovered, 20 to 30 minutes more or until onion is golden brown, stirring occasionally.
5. Divide in half.
6. Meanwhile, peel carrots and sweet potato and cut in 1-inch pieces.
7. In large saucepan combine broth, carrots, and sweet potato.
8. Bring to boiling; reduce heat.
9. Simmer, covered, 40 minutes or until vegetables are very tender.
10. Add half of the caramelized onions.
11. Puree 2 cups at a time in a food processor (Be careful not to burn yourself or over heat processor with hot soup).
12. Add sherry and half-and-half; heat through (do Not allow to boil).
13. Season to taste with salt and ground black pepper.
14. Top with remaining caramelized onions.

cooking oil, onions, brown sugar, black pepper, fresh ginger, carrots, sweet potato, chicken stock, sherry wine, salt

Taken from www.food.com/recipe/ginger-carrot-soup-445226 (may not work)