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Recipe from the cookbook HerbWise: growing cooking wellbeing by Bruce Burnett. Bruce Burnett is an award-winning writer, Chartered Herbalist and author of HerbWise: growing cooking wellbeing. Bruce and his wife Delaine own Olivia’s Fashion & Furnishings in Ladysmith Cream of Carrot Soup with Rosemary 1 large onion, chopped 12 carrots, chopped 1 potato, peeled and cubed 4 cups of chicken, vegetable or herb bouillon 1 tsp. fresh ginger root, minced 2 tsp. fresh rosemary, chopped ½ cup of heavy cream 2 Tbsp. of butter Pinch of cayenne Sea salt to taste A few extra rosemary sprigs for garnish In a large saucepan, sauté the onion in the butter until translucent, but not brown. Add the carrots, potato and stock and cook until the carrots and potatoes are tender, about 30 minutes. Then add the ginger and rosemary, allow to cool and blend in a food processor until smooth. Reheat, but don’t allow to boil while stirring in the heavy cream and adding salt and freshly ground black pepper to taste. When serving, garnish with the extra rosemary springs.
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