Cream of Carrot Soup with Fresh Ginger

Total Time:
1 hr 16 min
Prep:
25 min
Inactive:
1 min
Cook:
50 min

Yield:
4 servings, with plenty of lef
Level:
Easy

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.


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