Cream of Carrot Soup with Fresh Ginger

• 7 cups chicken, or vegetable stockchicken
• 2 pounds fresh carrots, peeledcarrot
• 3 leeks, sliced in half lengthwise and thoroughly cleanedleek
• 1 yam, peeledyam
• 4 stalks celerycelery
• 4 tablespoons butterbutter
• 1 (3-inch) piece fresh ginger root, peeled and gratedginger
• 1 teaspoon ground nutmegnutmeg
• 1 teaspoon saltsalt
• 1 teaspoon freshly ground black pepperpepper
• 1/2 pint heavy cream (optional)

1. 01In a large pot, bring stock to a boil.
2. 02While stock is heating, chop all vegetables into small pieces (approximately 1/2-inch cubes).
3. 03In a saute pan, over medium-high heat, melt half of the butter. Saute vegetables with ginger and nutmeg for approximately 15 minutes, or until vegetables are browned. Add remaining butter as needed.
4. 04Add Sauteed vegetables to stock, reduce heat, cover with a lid, and simmer for 30 minutes.
5. 05Let cool to room temperature and then puree in a blender. Soup should be thick and smooth. If you like your soup velvety smooth, pour through a fine mesh strainer.
6. 06Add salt and pepper.
7. 07To serve, reheat, ladle into bowls, then drizzle 1 tablespoon of cream into each bowl. Serve in warmed bowls.

Calories

497 kcal

Protein

6 g

Fat

35 g

Saturated fat

21 g

Carbs

45 g

Fiber

10 g

Sugar

16 g

Sodium

874 mg

Cholesterol

112 mg

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