Description
A delicate vegetarian soup full of heart warming flavor.
Ingredients
- 6 tablespoons butter
- 2 lbs carrots, grated
- 3 leeks, chopped & washed thoroughly
- 4 stalks celery, diced
- 1 small sweet potato, peeled & diced
- 3 heaping tablespoons fresh peeled & grated ginger (about 1 5-inch piece)
- 8 cups vegetable stock
- 4 oz heavy cream
- salt and pepper
- chopped chives to garnish (optional)
Instructions
- Melt butter in a large stock pot. Add carrots, leeks, celery, sweet potato and ginger. Cook on medium-low for 15 minutes or so until vegetables are nice and soft. If you don’t have a pot big enough to sauté the vegetables, divide into two pans to sauté and then return to one stock pot.
- Add vegetable stock and turn heat to medium high. When soup starts to simmer, turn heat down to low and let soup simmer for 30 minutes. Turn heat off and let cool to room temperature.
- When soup is cooled, transfer in batches to a blender (I use my Vitamix) to blend soup to a smooth consistency. Alternately, you could use an emersion blender. If you want a really smooth soup, strain soup with a chinois or the like.
- Return soup to stock pot. At this point soup can be made ahead.
- When ready to serve, add heavy cream, season with salt and pepper to taste and heat soup over low until hot and steamy. Be careful not to boil the soup once you’ve added the cream.
Notes
-Make sure the leeks are washed thoroughly.
-Soup can be made up to a few days ahead.
-To make the soup vegan, use a flavorless oil to sauté the vegetables and coconut milk instead of the cream.
-If you want an extra pinch of ginger, add 1 teaspoon of ground ginger when you add the salt and pepper.