Velvety Carrot Soup

My friend shared this with me last night and it was DELICIOUS!!  I was amazed, and can't wait to make it for my own family.

Velvety Carrot Soup
 
3 tablespoons unsalted butter
2 pounds carrots, preferably with stems, peeled and sliced 1/2-inch thick on the bias
1/4 cup diced onion
1 clove garlic, chopped
1 teaspoon chopped fresh ginger
Pinch of sugar
Coarse salt and freshly ground pepper
1 tablespoon olive oil
2 parsnips, peeled and sliced crosswise into 1/2-inch rounds
1 teaspoon white-wine vinegar
2 cups homemade or store-bought low-sodium chicken broth
3/4 cup milk
1/4 cup flat-leaf parsley leaves, thinly sliced

1. In a medium-size saucepan with a lid, melt butter over medium heat. Reserve 1/2 cup carrots and add remaining carrots to saucepan along with onion, garlic, ginger, sugar, 2 teaspoons salt, and a pinch of pepper; stir to combine. Reduce heat to medium-low, cover, and cook until carrots are soft, 10 to 15 minutes.

2. Meanwhile, heat oil in another medium-size saucepan over medium heat. Add reserved 1/2 cup carrots, parsnips, and season with salt and pepper. Cook, stirring, until they begin to color slightly, about 2 minutes. Cover and cook until tender, about 5 minutes more.

3. Increase heat to medium-high and add vinegar, stirring to coat; cook for 1 minute. Remove from heat and divide vegetable mixture evenly between 4 soup bowls.

4. Add chicken broth and milk to carrot and onion mixture; season with salt and pepper. Bring to a boil and working in batches, transfer to the jar of a blender (do not fill more than halfway); loosely cover and carefully puree until very smooth and frothy. Pour soup overvegetables in soup bowls and garnish with parsley. Serve immediately.



by Stephanie, wife of Barbara's son Brandon