Creamy Zucchini and Carrot Soup

1 cup chopped onion
1/4 cup butter
4 1/2 cups sliced fresh carrots
2 small zucchini, sliced
1 large potato, peeled and cubed
2 cans (14 oz each) chicken broth
1 tsp ground ginger
2 cups heavy cream
1 tsp crushed dried rosemary
1/2 tsp salt
1/8 tsp pepper

In a dutch oven, sauté onion in butter until tender. Add carrots, zucchini, potato, broth and ginger. Cover and cook 30 minutes, or until vegetables are tender. Cool 15 minutes. Transfer to a blender or food processor in small batches; cover and process until smooth. Return to the pan; stir in cream, rosemary, salt and pepper. Cook over low heat until heated through (do not boil). Makes 10 servings
Submitted by Becky