Organic Carrot Soup with Ginger Essence
A luxurious and aromatic carrot soup enriched with fresh ginger, lemongrass, and leeks. This velvety smooth soup combines the sweetness of organic carrots with the warmth of Asian-inspired aromatics, finished with a dollop of light sour cream.
Ingredients
- •1½ tablespoons olive oil
- •1 cup leeks
- •½ large white onion
- •2½ pounds organic carrots
- •2 cups vegetable stock
- •1 tablespoon lemongrass
- •3½ teaspoons fresh ginger
- •1 cup carrot juice
- •½ cup light sour cream
- •¼ teaspoon black pepper
- •1 tablespoon chives
Cooking Instructions
- 1.
Heat oil in a heavy-bottomed large stockpot on high heat until hot. Cook leeks and onion 2 to 3 minutes. Add carrots and 2 tbsp water. Cook, covered, 10 minutes, stirring occasionally. Add stock, lemongrass and 1 1/2 teaspoons ginger. Simmer about 30 minutes. Let mixture cool for 10 minutes, then pour into a food processor and purée. Add carrot juice and strain through a fine-mesh sieve. Discard pulp. (If not serving immediately, cool and refrigerate liquid.) Add sour cream and remaining 2 teaspoons ginger to strained liquid. Stir until completely incorporated. Heat 3 or 4 minutes over medium-low heat or serve cold. Season with pepper. Divide among 4 bowls. Garnish with chives and 1 tsp each sour cream.
60 min
