Ginger Carrot Soup

2 T olive oil
2 onions, peeled and chopped
4 c chicken stock
2 lb carrots, peeled (sliced-baby carrots work well)
2 granny smith apples peeled, cored and cut in large chunks
1 inch peeled cube of fresh ginger, grated
½- ¾ jar of Emily G’s Apple Pie Jam 
¼ c heavy cream
Salt and pepper
Sour cream and chive springs for garnish 
 
In a stock pot, over medium high heat, add olive oil and onions and cook, stirring often, until onions are limp. Add broth, carrots, apple and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are tender. Let cool slightly. Puree’ in a food processor or blender until smooth. Return to pot and stir in jam until blended. Slowly add cream while stirring on medium heat.  Salt and pepper to taste. Garnish with sour cream and chives. 

 
Recipe Contributed by: Amy Otto