You can serve this soup hot or cold, says Carl Schroeder, chef at Arterra in San Diego. It's loaded with beta-carotene and is wonderfully rich.
Recipe information
Yield
Makes 4 servings
Ingredients
Preparation
Heat oil in a heavy-bottomed large stockpot on high heat until hot. Cook leeks and onion 2 to 3 minutes. Add carrots and 2 tbsp water. Cook, covered, 10 minutes, stirring occasionally. Add stock, lemongrass and 1 1/2 teaspoons ginger. Simmer about 30 minutes. Let mixture cool for 10 minutes, then pour into a food processor and purée. Add carrot juice and strain through a fine-mesh sieve. Discard pulp. (If not serving immediately, cool and refrigerate liquid.) Add sour cream and remaining 2 teaspoons ginger to strained liquid. Stir until completely incorporated. Heat 3 or 4 minutes over medium-low heat or serve cold. Season with pepper. Divide among 4 bowls. Garnish with chives and 1 tsp each sour cream.
