Instructions: Combine carrots, apples, onion, ginger and water in heavy, medium saucepan. Cover pan; heat to boil over high heat. Reduce heat to medium. Cook, covered, stirring occasionally, until very tender, about 30 minutes.

Puree soup with immersion blender and stir in broth. Or, puree in batches in blender, gradually adding broth while motor is running. Transfer puree to saucepan. Stir in cream, if using; add salt and pepper. Taste; adjust seasoning.

Heat soup until very hot but not boiling. Ladle soup into bowls; garnish with chervil sprigs, if desired.

This recipe yields 10 servings.

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