Carrot Soup
- 7 cups of vegetable stock
- 1kg fresh carrots, peeled
- 4 stalks of celery
- 4 tablespoons butter
- 3 leeks, sliced in half
- 1 teaspoon salt
- 1 yam, peeled
- 1 piece of fresh ginger root (about 5cm long), peeled and grated
- 1 teaspoon ground pepper
- 1 teaspoon ground nutmeg
- 200ml heavy cream
Put the stock into a large pot and bring to boil. Chop all the vegetables into small pieces. Melt the butter in a sauté pan over medium heat. Add vegetables, ginger and nutmeg, and simmer for about 15 minutes. Remove from heat and add it to the stock. Cover with lid, reduce heat and simmer for 25 more minutes. Remove from heat, and allow cool.
Once cooled, pour the content to the blender a whiz. Add salt and pepper to taste. Before serving, add the heavy cream.