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Carrot Soup

List of Ingredients




1 small potato, peeled and chopped
2 Tbs butter
1 small leek, chopped (1 to 1 1/2 cups)
2 large carrots, finely chopped
1/2 tsp grated fresh ginger or 1/8 tsp powdered; or 1/2 tsp curry (or both)
1/4 tsp thyme
1/8 tsp nutmeg
1/4 tsp salt
1/2 tsp pepper
1/2 stalk celery, chopped
2 1/2 cups milk
Garnish: carrot curls and croutons


Recipe



Boil the potato in 2 cups of water until tender, about 15 minutes. Drain, save the broth, and set the potato aside. .Melt the butter in a soup pot on medium heat. .Add the leek, half the carrots, the ginger, thyme, nutmeg, salt, and pepper. Saute for 5 minutes, stirring with a wooden spoon. Add the celery, remaining carrots, cooked potato, and potato broth. Add 1 cup water, and stir. Bring to a boil, then reduce heat and simmer, covered, until the carrots are tender, about 20 minutes. In a blender or a bowl, blend or mash 2 cups of the soup with the milk until thick and silky smooth. Return the blended soup to the soup pot, and stir. Gently reheat and ladle into bowls and garnish.

Makes 4 to 6 servings.