Ginger-Carrot Soup

Ingredients
2 Tbsp. cooking oil
3 cups thinly sliced onion
2 Tbsp. sugar
1/8 tsp. ground pepper
2 Tbsp. grated fresh ginger
8 carrots (about 11/4 lb.)
1 sweet potato
6 cups chicken broth
1 cup half-and-half or light cream

Preparation

1. For carmelized onions, in large skillet heat oil over medium heat. Add sliced onion, sugar, and pepper; reduce heat to low. Cook, covered, 30 minutes, stirring twice. Add ginger. Cook, uncovered, 20 to 30 minutes more or until onion is golden brown, stirring occasionally. Divide in half.

2. Meanwhile, peel carrots and sweet potato and cut in 1-inch pieces. In large saucepan or Dutch oven combine broth, carrots, and sweet potato. Bring to boiling; reduce heat. Simmer covered, 40 minutes or until vegetables are very tender. Add half the carmelized onions. Puree until nearly smooth with handheld blender or process 2 cups at a time in food processor. Add cream; heat through. Season to taste with slat and pepper. Top with remaining carmelized onions. Makes 12 (3/4 cup) side dish servings.

Recipe from Better Homes and Gardens New Cookbook