Ingredients:
3/4 stick of butter
1 onion
3 garlic cloves chopped
1- 3 inch piece of ginger grated
1 tbsp tomato paste
1/4 cup of cream sherry
1 cup cherry tomatoes chopped
6 cups of low sodium chicken broth
3 cups of rainbow carrots diced (regular carrots will work too)
1 1/2 tsp salt
1/2 tsp freshly ground pepper
1 tsp sugar
2 tspn sour cream
1/4 heavy cream
Juice of half a lemon
Instructions:
Heat butter in a large emamel pot. Add onions and saute for about 10 minutes until lightly brown stirring occasionally. Add tomatoes and cook for 5 minutes more. Then add the garlic and ginger. Cook for 2 minutes. Add tomato paste and cook for 3 minutes more. Then add sherry scraping up the bits from the bottom of the pan. Then add in your stock, salt, pepper, sugar, and carrots. Simmer with lid half on for 30 minutes. If you are me, remove the kids portions first. Then puree and add in cream, lemon juice, and sour cream and check for seasoning.
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