Carrot, Ginger & Apricot Soup
Sautee onions in butter until tender (about 10 minutes)Add ginger, sweet potato, and carrots and sauté for 5-10 more minutes.
Add vegetable stock, bring to a boil, then simmer for about 20 minutes or until carrots are soft.
Let soup cool slightly before pureeing in blender. Add Bonne Maman Apricot Preserves and blend until smooth.
Once blended smooth, move soup back to pot on low heat. Add salt, pepper, and cayenne to taste.