Ginger-Carrot Soup



  1. In a skillet heat oil over medium heat.
  2. Add onion, sugar, and pepper.
  3. Reduce heat to low.
  4. Cook, covered, for 30 minutes, stirring twice.
  5. Add ginger and cook, uncovered, 20 to 30 minutes, stirring occasionally.
  6. Peel carrots and sweet potato and cut in 1-inch pieces.
  7. In a saucepan or Dutch oven combine carrots, sweet potato, and broth.
  8. Simmer, covered, 40 minutes.
  9. Add half of the caramelized onions and cool slightly.
  10. Transfer vegetable mixture, 2 cups at a time, to a blender and blend until smooth.
  11. Return mixture to saucepan.
  12. Add half-and-half.
  13. Heat through.
  14. Season to taste with salt and pepper.
  15. Top each serving with remaining caramelized onions.