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.