Carrot & Ginger Soup

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 leek
• 2 tablespoons unsalted butter
• 2 lbs carrots
• 1 sweet potato
• 2 garlic cloves, peeled and minced
• 2 tablespoons fresh gingerroot, grated
• 1/2 teaspoon curry powder or 1/2 teaspoon nutmeg
• 5 cups vegetable stock
• 1 cup cooked rice, cooked (, jasmine or brown if preferred)
• salt
• pepper
• 1 cup soymilk (or heavy whipping cream)

Recipe

• 1 cook the rice first. in a small saucepan, bring 1-1/4 cups water to a boil. add 1/2 cup of dry, rice. covered and simmer for 15 minutes or until grains are tender and water is mostly gone (longer for brown rice).
• 2 trim off the tough green end of leek, then slice leek lengthwise and rinse out. slice leek halves into 1/4-inch slices.
• 3 trim carrots, wash and slice diagonally. peel sweet potato and cut into 1-inch cubes.
• 4 melt butter (can use oil) in the soup pot and saute the leek until translucent but not brown. add carrots and sweet potatoes and toss for 2 minutes on medium heat.
• 5 add the garlic, ginger, stock and rice. bring to a boil, then lower to a simmer. cover and cook gently for 20 minutes or until the carrots are soft.
• 6 puree the soup in a food processor or with a hand-held whisk. add salt and pepper to taste.
• 7 when serving, put one tablespoon of soy or heavy cream in the middle of the bowl, and give it a gentle swirl.