Carrot Soup with Ginger and Sherry

Total time: 35 minutes
   A velvety soup with just hint of spice from the ginger!  Add more if you like....  The sherry cuts the carrot's sweetness just enough, and the potato adds a bit more substance.  Add more or less chicken stock according to preference.

 Ingredients:

• 1/2 medium onion
• 3 medium carrots 
• 1 small - medium potato
• 1 1/2 cups (12oz, 360ml) chicken stock
• 1 tsp fresh ginger  substitute 1/4 tsp ground ginger
• 1/2 tsp rubbed sage
• pinch of nutmeg
• 1/4 cup (2oz, 60ml) milk   substitute more Greek yogurt for a less sweet version
• 3 tbs sherry
• 2 tbs Greek yogurt
• 1 tbs butter
• pepper

 Instructions:

• Chop onion. 
• Mince ginger if using fresh. 
• Thinly slice carrot and potato.
• Heat butter in medium saucepan.
• Add onion, ginger and sauté until tender and transparent, about 5 minutes.
• Add carrot, potato, stock and sage.
•  Bring to a boil, cover, reduce heat and simmer until vegetables are done, about 20 minutes.
•  Purée in blender or use an immersion blender. 
• Add sherry, milk and nutmeg and gently reheat. Do not boil. 
• Ladle into soup plates and serve, with a dollop of Greek Yogurt on top and some freshly ground pepper.