To make carrot ginger soup, boil carrots, sauteed onions, ginger and chicken broth, and puree the soup before boiling it again and adding whipping cream and seasonings. Garnish the soup with parsley sprigs and a dollop of sour cream.
Peel and chop two onions, and saute them in a 6-quart pan over medium-high heat along with 2 tablespoons of sweet cream butter. Once the onions are soft, add 2 pounds of peeled and sliced carrots, 2 tablespoons of fresh grated ginger and 6 cups of chicken broth. After covering the pan and bringing the soup to a boil, reduce the heat to continue simmering until the carrots are soft. Let the mixture cool for at least five minutes, and transfer the soup to a blender or food processor, blending in batches if needed to avoid filling the appliance more than half way.
Cover the blender with both the lid and a kitchen towel, being careful to avoid splashes of the hot liquid. If using a blender, leave one corner slightly ajar to avoid a vacuum effect that can cause a heat explosion. Begin pulsing before pureeing the mixture until smooth. Pour the soup back into the pan, and add 1 cup whipping cream. Boil the soup once more before serving.