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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By gloworm24
on March 10, 2012
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This is delicious and extremely healthy. I like a thinner soup so I added about a cup more of broth and I also chopped up an additional sweet potato to add in for texture vs. all puree.
I didn't use cream, doesn't need it in my opinion. Also, I didn't have leeks but I did have some green onions on hand and it tastes great.
By NonnaG
Atco, New Jersey
on November 09, 2010
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What a refreshing taste!! I love making soup, and this is by-far, one of the best! I would love to try the doulop of sour cream instead of the heavy cream next time. I am even planning to make a large pot for this year's Thanksgiving dinner! Thank you.
By tenmoku7_9524637
Long Beach, CA
on December 17, 2009
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Very easy, very satisfying. It seem like a pretty fool proof recipe since I had to make a few minor modifications and it was still excellent. I'm motivated to get an immersion blender to make it even easier to prepare next time.
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