2 tbsp. butter
2 onions, peeled and chopped
8 cups vegetable broth
2 2/3 lbs. carrots, peeled and sliced
2 tbsp. grated fresh ginger
2 cups Half & Half
salt and white pepper
Heat butter in a large saucepan. Add onions and cook, stirring often, until onions are limp. Add broth, carrots, and ginger.
Cover and bring to a boil. Reduce heat and simmer until carrots are tender when pierced. Remove from heat and partially cool.
Transfer to a blender in batches. Cover the blender and then hold a kitchen towel over the top of the blender. Puree until smooth. Return soup to the pan and add half & half. Heat gently until hot. Add salt and pepper to taste.
Garnish with sour cream and parsley sprigs if desired.