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Spiced Carrot Soup With Ginger And Lemongrass
Yields: 8 serving(s) - Preparation Time: 30 minutes
Ingredients
- 5 cup(s) carrots; peeled and chopped coarsely
- 1 cup(s) leek; white part only, chopped coarsely or
- 1 cup(s) onion
- 1 cup(s) celery; chopped coarsely
- 2 ounce(s) fresh ginger
- 1 stalk lemongrass
- 1 tablespoon(s) honey
- 1 teaspoon(s) curry powder
- 1 pinch cinnamon
- 2 cloves garlic
- 2 tablespoon(s) vegetable oil
- 6 cup(s) chicken stock or water
- 1/2 lemon; juice of
- Salt and pepper to taste
- 1/2 cup(s) cr`eme fraiche
- 1 tablespoon(s) parsley; finely chopped
- Salt and pepper to taste
Directions
- In a medium pot, heat 2 tablespoon oil.
- Saut| leek, carrots, and celery until translucent.
- Add garlic, curry powder, cinnamon, and ginger and saut| for a few more minutes.
- Add stock or water.
- Bring to a boil.
- Add honey, lemongrass, salt, and pepper and simmer until vegetables are tender.
- Remove from heat and transfer soup to blender.
- Pure`e until smooth, straining through a large sieve if necessary.
- Add lemon juice and rectify seasoning with salt and pepper.
- Place soup in refrigerator and cover.
- Mix cr`eme fraiche with parsley, salt, and pepper.
- Pour soup into individual bowls and add a dollop of cr`eme fraiche mixture in center.
- For the diet conscious, omit cr`eme fraiche and sprinkle soup with chopped parsley.
- Note: cold soups must be served very cold and hot soup should be served very hot.
- This soup can be served either way.
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