This is a recipe I shared on another Forum and got rave reviews.

Sherried Carrot Soup

1 onion, chopped
2 tablespoons butter
6 carrots, peeled and cut into 1/4-inch-thick slices
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
3 cups chicken broth
1/4 cup medium-dry Sherry, or to taste
1/2 cup heavy cream
White pepper to taste
Chopped fresh parsley leaves for garnish

Cook carrots and onion in chicken broth over medium heat for 20 minutes or until tender. Put that mixture and remaining ingredients, except parsley, into food processor or blender. Process until smooth. Chill and serve. Garnish with parsley.

NOTE: FOR LOW FAT RECIPE USE FAT-FREE EVAPORATED MILK INSTEAD OF HEAVY CREAM, ELIMINATE THE BUTTER, USE DEFATTED CHICKEN BROTH.