• 2 Tbsp Butter*
• 1 Lg Onion*, coarsely chopped
• 3 Med Golden Delicious Apples*
• 2 lbs Carrots*
• 14 1/2 ounces Chicken or Vegetable Broth
• 1 Tbsp Sugar
• 1 Tsp Salt
• 1 Tsp peeled and grated fresh Ginger
• Half & Half or Heavy Cream*
• Fresh Chives for garnish

In a 5 quart Dutch oven, melt butter over medium heat. Add onion and cook 12 minutes or until tender and golden, stirring occasionally. Meanwhile, peel apples and carrots. Cut each apple in half and use melon baller to remove core. Cut apples and carrots into 1" chunks. Combine apples and carrots with onion and add broth, sugar, salt, ginger and 2 c ups water, heat to boiling over high heat. Reduce heat to low, cover and simmer 20 minutes or until carrots are very tender. Remove Dutch oven from heat. Using a hand blender, puree mixture right in oven until very smooth. Serve soup with a swirl of half-and-half if you like and garnish with fresh chives.