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Heat oil in a large skillet over medium heat. Add onion, sugar and pepper; reduce heat to low and cook, covered, for 30 minutes, stirring twice. Add ginger. Cook, uncovered, 20 to 30 minutes more or until onion is golden brown, stirring occasionally. Divide in half.
Meanwhile, peel carrots and sweet potato and cut into 1-inch pieces. In large saucepan or Dutch oven, combine broth, carrots and sweet potato. Bring to boiling; reduce heat. Simmer, covered, 40 minutes or until vegetables are very tender. Add half of the caramelized onions. Puree until nearly smooth with a handheld blender or process 2 cups at a time in a food processor. Add half-and-half (or cream); heat through. Season to taste with salt and pepper. Top with remaining caramelized onions.