Velvety carrot and ginger soup

We had this for lunch yesterday, with sandwiches, when my folks came to visit. Everyone loved it, especially Henry!! It is adapted from a recipe in the Candle Cafe Cookbook.

1 tablespoon butter
3 red onions, coarsely chopped
5 cups chicken broth
6 large carrots, diced
3 tablespoons grated fresh ginger root
1 teaspoon cinnamon
1 teaspoon ground coriander
a pinch hot pepper (I used 1/2 tsp on frozen hot pepper puree I had left over from salsa making last summer, but cayenne would work or whatever)
1/2 cup tomato puree
sour cream for garnish
parsley (I used because the store was out of cilantro, which I think would've been better)

Saute the onions in the butter for about 5 minutes, until softened. Add 2 cups of the broth, the carrots, the tomato puree, hot pepper, and 2 tablespoons of the ginger. Simmer for about 20 minutes until the carrots are tender. Let soup cool for about an hour.

Blend the soup with the remaining ginger, cinnamon, coriander, and broth until very smooth. I just added enough broth to be able to blend it and then added the rest to the blended soup until I had the consistency I liked. This also meant less volume to actually blend.

Reheat gently, add salt and pepper to taste, and serve with sour cream and parsley.