Carrot Ginger Soup

My friend Sarah Chute and I invented this recipe in Montreal.

ingredients
5 large carrots, sliced (more if you want it to be extra carrot-y)
3-4 C chicken or vegetable broth
1 large onion, coarsely chopped
1/2 t dried thyme
1 bay leaf
1/4 t allspice (or a mix of cloves, cinnamon and nutmeg)
2-3" fresh ginger, coarsely chopped
1 C cooking cream
salt and pepper

method
Put everything but the cream and ginger in a large saucepan and bring to a boil, then lower the heat and simmer for 15 minutes or until the carrots are tender. Remove the bay leaf, add the ginger and blend the soup in batches until smooth. Add the cream and salt and pepper to taste. Heat it up a little if necessary.

notes
I love this soup with a warm baguette and black pepper Boursin or a nice brie or camembert.