Food Network: Cream of Carrot Soup with Fresh Ginger

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Cream of Carrot Soup with Fresh Ginger
Recipe courtesy Bob Blumer, Surreal gourmet

Ingredients
7 cups chicken, or vegetable stock
2 pounds fresh carrots, peeled
3 leeks, sliced in half lengthwise and thoroughly cleaned
1 yam, peeled
4 stalks celery
4 tablespoons butter
1 (3-inch) piece fresh ginger root, peeled and grated
1 teaspoon ground nutmeg
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 pint heavy cream (optional)

Directions
In a large pot, bring stock to a boil.
While stock is heating, chop all vegetables into small pieces (approximately
1/2-inch cubes).
In a saute pan, over medium-high heat, melt half of the butter. Saute vegetables
with ginger and nutmeg for approximately 15 minutes, or until vegetables are
browned. Add remaining butter as needed.
Add Sauteed vegetables to stock, reduce heat, cover with a lid, and simmer for 30
minutes.
Let cool to room temperature and then puree in a blender. Soup should be thick and
smooth. If you like your soup velvety smooth, pour through a fine mesh strainer.
Add salt and pepper.
To serve, reheat, ladle into bowls, then drizzle 1 tablespoon of cream into each

bowl. Serve in warmed bowls.