Creamy Carrot Soup

1 C chopped onion
¼ butter, cubed
4 ½ C sliced fresh carrots
1 large potato, peeled and cubed
2 (14 ½ oz.) cans chicken broth
1 tsp. ground ginger
2 C heavy whipping cream
1 tsp. dried rosemary, crushed
½ tsp. salt
¼ tsp. pepper

1. In a Dutch oven, saute onion in butter until tender. Add carrots, potato, broth and ginger. Cover and cook over medium heat for 30 minutes or until vegetables are tender. Cool for 15 minutes.
2. Transfer to blender or food processor in small batches; cover and process until smooth. Return to pan; stir in cream, rosemary, salt and pepper. Cook over low heat until heated through.
3. Serves 10. (2 ½ quarts)

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