1 tablespoon unsalted butter
1 medium onion, diced
5 large carrots (about 1¼ pounds), peeled and sliced into ½-inch rounds
1 small Yukon gold potato, diced into ½-inch cubes
1 square inch peeled ginger
2 teaspoons kosher salt
1 teaspoon pepper
4 cups unsalted chicken stock
1 sprig thyme
¼ cup heavy cream
Melt the butter in a medium saucepan on medium heat. Add the onion, carrots, potato, ginger, kosher salt and pepper and cook until the onions are soft and translucent, about 10 minutes. Add the chicken stock and the sprig of thyme, bring the stock to a simmer, and simmer gently until the carrots are tender, about 15 to 20 minutes. Purée the mixture in a blender until smooth. Return the soup to a pot and stir in the heavy cream. Reheat and serve at your leisure. This soup gets better as it sits. Serves 4.
