The amazing bright color and taste of the carrots sparked up with ginger makes this soup an elegant choice for a dinner party. I serve it warm or at room temperature. A rewarding recipe!
Yield: 4
Time: 30 minutes
Ingredients:
- 2 small leeks, about 1 1/4 cup (110 g), washed and sliced into rings
- 8 carrots, about 1 lb (450 g), washed, peeled and coarsely chopped
- 1 small carrot, peeled and julienned for garnish
- 1-inch (2,5 cm) piece of fresh ginger left whole
- 2 Tbsp of butter or margarine
- 1 Tbsp of olive oil
- 1-2 Tbsp flour
- 4 cups (1 L) vegetable stock
- pinch of nutmeg or to taste
- pinch of ground coriander or to taste
- pinch of cayenne pepper or to taste
- 2 Tbsp flat-leaf parsley, finely chopped
- 1/2 cup (120 ml) heavy cream
- salt and pepper to taste
Preparation:
Melt butter and olive oil in a large saucepan over medium-high heat. Add leeks and sauté 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 vegetable stock little by little, stirring to avoid lumps. Bring to a boil. Add chopped carrots, ginger, nutmeg, ground 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.
