Gingered Carrot Soup

I've made this soup several times, and find that there are no alterations required. Big thanks to Maxine Bonneau for creating such a lovely, smooth, sunny recipe for an easy, quick carrot soup.

2 Tbsps. (1oz/28g) butter
2 onions (12oz/340g), peeled and chopped
1 lb 8oz (680g) carrots, sliced
2 Tbsps. grated fresh ginger, divided
6 cups chicken broth (substitute vegetable broth for vegetarian)
1 cup heavy cream
2 tsps. salt, divided, to taste
¼ tsp. pepper

1. In a soup pot, melt the butter and cook the onions, stirring often, until they are soft, translucent, and just beginning to take on a little colour.
2. Add the carrots, 1 Tbsp. of the ginger, and 1 tsp. of the salt. Cook, stirring occasionally, for about 5–8 minutes, allowing the carrots to begin softening.
3. Pour in the broth, cover, bring to a boil, then reduce the heat and simmer until the carrots are completely tender.
4. Stir in the remaining tablespoon of ginger and cook for another 2–3 minutes.
5. In a blender, or with an immersion blender, purée until completely smooth. (When I'm feeling particularly picky, I like to first blend it, then run it through a fine strainer.)
6. Return the soup to the pot and stir in the cream. Add the remaining salt and the pepper, tasting and adjusting the seasoning as needed. Reheat until quite hot, but do not boil.