Makes: 1 quart
3 large carrots, peeled, sliced into half-inch rounds (approx. 4 cups)
1 cup yellow onion, large-diced
1/3 cup brown sugar, packed
¼ cup unsalted butter
4 cups chicken or vegetable stock
4 oz. heavy cream
2 tablespoons freshly peeled ginger, small-diced
Salt and pepper to taste
Saute the carrots, onion and ginger in butter in a large pot for 5 minutes. Add the chicken stock and brown sugar, stirring until blended.
Simmer on low heat until the carrots are tender, about 30 to 40 minutes. Once tender, use an immersion blender to puree the ingredients until velvety smooth. (You may also use a blender or food processor.)
Add the heavy cream and bring mixture to a gentle simmer. Season with salt and pepper to taste, and garnish with freshly chopped parsley. Serve and enjoy.
To Store: Place in an airtight container and refrigerate for up to 5 days or freeze for up to two months.
FYI: The beautiful piece of pottery featured with this soup was created by North Dakota artist, Tama Smith, of Prairie Fire Pottery in Beach, ND.