Review of last recipe - Nice easy soup, but I can make this (and I do with variation) without a printed recipe.

TODAY'S RECIPE - CARROT-GINGER CREAM SOUP WITH ORANGE
This came from a major food magazine back in the 80's ... said it was a specialty of Sidney Larson, chef at The 510 Haute Cuisine. I googled him, and the restaurant is no longer, and Sid has moved on to (what appears to be) bigger things. Hoping that this soup can make the grade.

8 servings

1/2 cup (1 stick) unsalted butter
2 1/2 lb carrots, minced
3/4 cup minced onion
4 cups chicken stock
3 cups whipping cream
1/2 cup fresh orange juice
1/3 cup dry sherry
1 tsp slivered fresh ginger
1 tsp fresh tarragon leaves
salt and pepper

Melt butter over low heat in large saucepan. Add carrots and onion, cover and cook 15 minutes, stirring occasionally. Increase heat to medium. Stir in remaining ingredients, except salt and pepper. Simmer until vegetables are tender, about 20 minutes. Transfer to blender or processor and puree until smooth. Season with salt and pepper. Serve immediately.