Yield: 4 servings
Time: 30 minutes
The amazing bright color and taste of the carrots sparked up with ginger makes this soup an elegant choice for a dinner party. Serve warm or cold. You decide!
- 2 small leeks ( about 1 ¼ cup) washed and sliced into rings
- 8 carrots ( about 1 lb), washed, peeled and coarsely chopped about 3 cups
- 1 small carrot, peeled and julienned for garnish
- 1-inch piece of fresh ginger left whole
- 2 Tbsp of butter or margarine
- 1 Tbsp of olive oil
- 1-2 Tbsp flour
- 4 cups chicken stock
- pinch of nutmeg or to taste
- pinch of coriander or to taste
- pinch of cayenne pepper or to taste
- 2 Tbsp Italian parsley, finely chopped
- ½ cup heavy cream
- salt and pepper to taste
Melt butter and olive oil in a large saucepan over medium-high heat. Add leeks and saute for 5 minutes, stirring constantly or until they start softening and just beginning to brown. Sprinkle leeks with flour and cook for 1 minute more. Do not let flour brown.
Pour in the chicken stock little by little, stirring to avoid lumps. Bring to a boil. Add chopped carrots, ginger, nutmeg, coriander and cayenne pepper. Reduce the heat to low and simmer for about 20 minutes or until carrots are soft.
Remove the ginger piece and turn carrot soup into food processor or blender. With the machine running add the cream and process until smooth. Add a bit more stock or water if the soup seems too thick. Reheat the soup. Taste for salt and pepper. Add 1 tablespoon of parsley and the julienned carrot. Simmer for 2-3 minutes longer. Just before serving garnish with remaining tablespoon of chopped parsley.