Ingredients:
- 1 tbsp. each, Olive oil and Sweet Butter
- 1 large Russet potato, cut into cubes
- 1 large Sweet onion, julienne sliced
- 20 medium-sized Carrots, washed and cleaned, cut in 1/2 inch pieces
- 2-3 tbsp. Ginger, freshly grated
- 1 tsp. White pepper
- 6 cups Chicken or Vegetable broth
- 1 cup Heavy cream
- 1 tsp. Honey
- Parsley sprigs and dollop of sour cream, for garnish
- Optional: Salt and more white pepper, to taste
Directions:
- In a large skillet over medium-high heat, add olive oil and butter.
- After butter is melted, add carrots, onions, white pepper and potatoes. Cover skillet and stir occasionally.
- Cook until softened and not brown, lower heat if needed.
- In another large pot over medium-high heat, add broth.
- Bring to a boil.
- Add carrot mixture and ginger, then lower heat and cover pot. Continue to cook until completely soft (When you can pierce easily with a fork, it is ready to blend).
- Take off heat, add heavy cream and honey.
- Using immersion blender or regular blender, puree mixture.
- Add salt and white pepper to taste.
- Place in serving bowl and garnish with parsley sprigs and a dollop of sour cream.
Optional: Top with croutons. This savory soup would pair wonderfully with a Gewurtztraminer wine.