4 tbsp. butter
1 medium onion, chopped
1 stalk celery, chopped
1 medium potato, chopped
5 ½ cups chopped carrots
2 tbsp. minced fresh ginger root
1 ½ qts. chicken broth
½ cup heavy cream
freshly ground nutmeg
Heat the butter in a Dutch oven or heavy soup pot over medium heat; add the onion and celery and sauté for about 5 minutes, or until soft. Add the potato, carrots, ginger and chicken broth. Bring to a boil; reduce heat to low, cover and simmer for about 20-25 minutes. Allow the soup to cool for several minutes and then process in a food processor or blender until smooth. Return the soup to the pot; stir in the cream and freshly ground nutmeg. Reheat the soup over medium heat. May also be chilled and served cold after adding cream and nutmeg. Serves 6.
