Instructions: In a 5- to 6-quart pan over medium-high heat, stir butter and onions often until onions are limp, about 3 minutes. Add broth, carrots, and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are tender when pierced, 15 to 20 minutes.

In a blender, whirl mixture a portion at a time until smooth. Return to pan and add cream. Stir over high heat until hot. Mix in cognac. For a smoother flavor, bring soup to a boil. Add salt and pepper to taste.

Ladle into bowls. Garnish with dollops of sour cream and parsley sprigs.

This recipe yields 8 to 10 servings.

Comments: "My neighbors have three bunnies that eat carrot tops, but not carrots," writes Ruth Kurisu. As a result, she is constantly inventing recipes to keep the carrot inventory in check.

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