Spiced carrot soup with ginger and lemongrass

1 servings

Ingredients

Quantity Ingredient
5 cups Carrots; peeled and chopped
; coarsely
1 cup Leek; white part only,
; chopped coarsely or
1 cup Onion
1 cup Celery; chopped coarsely
2 ounces Fresh ginger
1 Stalk lemongrass
1 tablespoon Honey
1 teaspoon Curry powder
1 pinch Cinnamon
2 Cloves garlic
2 tablespoons Vegetable oil
6 cups Chicken stock or water
½ Lemon; juice of
Salt and pepper to taste
½ cup Cr`eme fraiche
1 tablespoon 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. Serves 8. Note: Cold soups must be served very cold and hot soup should be served very hot. This soup can be served either way.

Copyright 1994 by Wolfgang Puck.

Converted by MC_Buster.

Recipe by: Good Morning America Converted by MM_Buster v2.0l.

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