Carrot Bisque

INGREDIENTS
3    cups water
1    pound carrots, peeled and thinly sliced
1/2 teaspoon powdered ginger
1    tablespoon brown sugar
1/2 cup heavy cream or half-and-half
1    tablespoon butter r butter substitute

METHOD
Place the water into a steamer and add the carrots. Bring to a boil, lower the heat to medium and steam for 10 to 12 minutes until the carrots are soft. Remove from the heat and let the carrots cool for 4 to 5 minutes.

Working in batches if necessary, place the carrots into a blender or food processor and add up to 1 1/2 cups of the seaming liquid. Process to a puree, adding small amounts of the steaming liquid as required. Add the ginger, sugar, cream and butter to the blender and pulse again to mix. Remove to a serving bowl or individual dishes and serve. To have a glass of wine with this soup, choose Sangiovese.

Based on an idea in Simple Soups on the Internet.