Creamy Carrot Soup

1 c. chopped onion
1/4 c. butter, cubed
4 1/2 c. sliced carrots
1 large potato, peeled & cubed
2 cans chicken broth
1 tsp. ground ginger
2 c. heavy whipping cream
1 tsp. dried rosemary, crushed
1/2 tsp. salt
1/8 tsp. pepper
In a dutch oven, saute onion in butter until tender.
Add carrots, potatoes, broth & ginger..Cover and
cook over med heat for 30 min. or til tender. Cool
for 15 min.
Transfer to a blender or food processor in small batches
, cover & process til smooth.
Return all to pan, stir in cream, rosemary, salt & pepper.
Cook over low heat til heated thru.
Serves 10.. Makes 2 1/2 qts.