Carrot Ginger Soup

Amount             Ingredient
2 ea                     Spanish onions -- rough chop
3 lb                       carrots -- peeled and sliced
3 tbsp                  garlic -- minced
4 tbsp                  ginger -- sliced thin
1 gal                    vegetable or chicken stock
to taste                salt and pepper
to taste                nutmeg
to taste                allspice
to taste                heavy cream

Method

1. In Rondeau, sweat onions, carrot, garlic and ginger in butter until very tender.
2. Add stock and season lightly.
3. Adjust flavors after simmering.
4. Puree in blender until smooth.
5. Chill.
6. Add cream to small batches as necessary when reheating.