Carrot Ginger Bisque

Ingredients

• 1 1/2 cups chopped onions
• 2 tbsp salted butter
• 5 cups sliced carrots
• 6 cups chicken broth
• 2 tbsp grated fresh ginger
• 1/2 cup brandy
• 1 cup whipping cream
• Salt*
• Thinly sliced green onion*

Directions

1. Melt butter in a Dutch oven over medium heat. Add onions and sauté until tender, about 5 minutes. Add carrots, broth and ginger. Bring to a boil.
2. Reduce heat and simmer, covered, until carrots are tender, about 20 minutes. Remove from heat.
3. Purée mixture in batches in a blender, filling blender no more than half full for each batch.
4. Return soup to Dutch oven and add brandy. Bring to a simmer over medium heat and cook, stirring, for 5 minutes. Soup may be prepared to this point and refrigerated for up to 24 hours.
5. Reheat over low heat before proceeding. Stir in cream. Cook over low heat, stirring frequently, until heated through. Season to taste with salt.
6. Ladle into bowls and garnish with green onion.