Organic Carrot Soup with Ginger Essence
(from redmed2000’s recipe box)
http://bit.ly/e4sIhW
Source: Epicurious
Prep time: 15 minutes
Cook time: 40 minutes
Serves 4 people
Categories: soups
Ingredients
- 1 1/2 tablespoons olive oil
- 1 cup thinly sliced leeks (white part only)
- 1/2 large white onion, diced (about 1 cup)
- 2 1/2 pounds organic carrots, chopped
- 2 cups vegetable stock
- 1 tablespoon chopped fresh lemongrass (or 2 teaspoons dried, tied in a piece of cheesecloth)
- 3 1/2 teaspoons minced fresh ginger
- 1 cup fresh carrot juice
- 1/2 cup light sour cream, plus 4 tsp for garnish
- Coarsely ground black pepper
- 1 tablespoon chopped chives
Directions
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Heat oil in a heavy-bottomed large stockpot on high heat until hot.
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Cook leeks and onion 2 to 3 minutes.
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Add carrots and 2 tbsp water.
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Cook, covered, 10 minutes, stirring occasionally.
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Add stock, lemongrass and 1 1/2 teaspoons ginger.
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Simmer about 30 minutes.
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Let mixture cool for 10 minutes, then pour into a food processor and purée.
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Add carrot juice and strain through a fine-mesh sieve. Discard pulp. (If not serving immediately, cool and refrigerate liquid.)
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Add sour cream and remaining 2 teaspoons ginger to strained liquid. Stir until completely incorporated.
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Heat 3 or 4 minutes over medium-low heat or serve cold.
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Season with pepper.
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Divide among 4 bowls.
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Garnish with chives and 1 tsp each sour cream.