Carrot and Apple Soup

2 Tablespoons butter or margarine
1 large onion, coarsely chopped
3 medium apples (golden delicious or fuji suggested)
2 pounds carrots
2 cans (14 oz) chicken or vegetable broth or 3.5 cups homemade broth
1 tbs sugar
1 tsp salt
1 tsp grated, peeled fresh ginger
2 cups water
fresh chives for garnish (optional)

In 5 quart Dutch oven, melt butter over medium heat. Add onion and cook, stirring occasionally until tender and golden (12 minutes). Meanwhile, peel, halve and core apples. Peel and trim carrots. Cut apples and carrots into 1.5 inch pieces. Add apples, carrots, broth, sugar, salt, ginger, and water to onions; heat to boiling over high heat, stirring occasionally. Reduce heat to low; cover and simmer until carrots are very tender (20 minutes). 

Remove from heat. Spoon one-third of mixture into blender; cover, with center part of lid removed to allow steam to escape and puree until smooth. Pour into large bowl. Repeat with last two-thirds (1/3 at a time).

Clean Dutch oven and return soup to pan. Heat through. Serve with garnish if you like.