Organic Carrot Soup with Ginger Essence

Ingredients

• 1 cup carrot juice fresh
• 2.5 pounds carrots organic chopped
• 1 tablespoon chives chopped
• 3.5 teaspoons ginger fresh minced
• 4 servings coarsely ground pepper black
• 1 cup leeks white thinly sliced ( part only)
• 1 tablespoon lemongrass dried fresh chopped (or 2 teaspoons , tied in a piece of cheesecloth)
• 1.5 tablespoons olive oil 
• 0.5 cup cup heavy whipping cream light sour for garnish
• 2 cups vegetable stock 

Equipment

• food processor
• bowl
• pot
• sieve

Directions

1. Heat oil in a heavy-bottomed large stockpot on high heat until hot. Cook leeks and onion 2 to 3 minutes.
2. Add carrots and 2 tbsp water. Cook, covered, 10 minutes, stirring occasionally.
3. Add stock, lemongrass and 1 1/2 teaspoons ginger. Simmer about 30 minutes.
4. Let mixture cool for 10 minutes, then pour into a food processor and purée.
5. Add carrot juice and strain through a fine-mesh sieve. Discard pulp. (If not serving immediately, cool and refrigerate liquid.)
6. Add sour cream and remaining 2 teaspoons ginger to strained liquid. Stir until completely incorporated.
7. Heat 3 or 4 minutes over medium-low heat or serve cold. Season with pepper. Divide among 4 bowls.
8. Garnish with chives and 1 tsp each sour cream.
9. Self