Foamy Carrot Cream Soup

Instructions

• 1
  Peel the onion and chop it finely. Scrape the carrots and slice them into barely half-centimeter thick pieces.
• 2
  Melt the butter in a pot, add the onion, and sauté over medium heat, stirring occasionally, for two to three minutes until softened (but not browned).
• 3
  Add the carrots, sprinkle with sugar, slightly increase the heat, and continue stirring for about five minutes until the carrots soften slightly. Pour in the boiling broth, cold whipping cream from the carton, bring to a gentle boil, and simmer slowly for 10-15 minutes until the carrots are completely soft.
• 4
  Stir the grated ginger into the cooked soup and carefully transfer the soup to a stand mixer. Close it and blend on the highest speed for at least two minutes until a smooth and foamy cream is formed. Alternatively, you can use an immersion blender; the result will be almost as wonderful.
• 5
  Pour the blended foamy soup into plates (actually bowls) and serve immediately. If you cleverly set aside a few cooked carrot slices before blending, use them to garnish the soup at the end.