Carrot Ginger Soup

1 cup minced onion
1/4 cup peeled and minced fresh ginger root
1 stick of butter
6 cups chicken stock
2 pounds of carrots, peeled and sliced
1 1/2 cups cream or half and half or milk
1/2 teaspoon cinnamon
salt and pepper to taste

In 4 tablespoons butter, saute onion and ginger root until softened, about 5-10 minutes.  Add the carrots and chicken stock.  Bring to boil, turn down, and simmer until carrots are very tender, about 1/2 hour.  Puree, stir in cream, remaining butter, cinnamon, salt and pepper.  Serve hot!