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“This recipe for an elegant carrot soup is from the December 1991 issue of Gourmet Magazine.”
READY IN:
55mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large saucepan, cook the onion in the butter over moderately low heat, stirring, until it is softened.
  2. Add the carrots, ginger, cinnamon and cook the mixture stirring, for 1 minute.
  3. Add the broth, bring mixture to a boil and simmer it, stirring occasionally, for 20 minutes, or until the carrots are very tender.
  4. In a blender or food processor puree the mixture in batches, transferring it to the saucepan as it is pureed and add the Sherry and the cream. Bring the soup to a boil and simmer it for 5 minutes. Season the soup with salt and white pepper to taste. Garnish with parsley just prior to service.

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