Carrot Ginger Soup

This recipe is from Kurt’s Aunt Barbara. Barbara is no longer with us but I remember her with love and miss her always. She was an incredible cook, passionate about presentation. Barbara helped plant some of the gardens here at Sugar Ridge and I think of her always when I’m enjoying garden time.

 

Ingredients:

3 leeks, cleaned & chopped

2 c. vegan cream or 1 can of coconut milk

1 yam, peeled and cubed

1 tsp. salt

1 tsp. ground nutmeg

3 in. piece of ginger, minced

7 c. vegetable stock

2 lb. fresh carrots, peeled & chopped

4 stalks celery, chopped

1 tsp. black pepper

 

Directions:

Chop all vegetables into small pieces (1/2 inch cubes).

In a large pot, over medium-high heat, sauté vegetables in a bit of water with ginger and nutmeg for approximately 15 minutes, or until vegetables are browned. Add water as needed. Add stock to the pot and bring to a boil. Reduce heat.

Cover with lid, then simmer for 30 minutes. Let cool to room temperature and then purée in a blender. Soup should be thick and smooth.

Add salt and pepper. If you’re using coconut milk, add it just before serving and reheat. Serve in warm bowls.

Curry powder is a great addition to this soup.

To clean leeks I cut them lengthwise, then chop into the size needed. Rinse in a strainer or if they’re really sandy, put them in a large bowl of water and rinse well. The sand will sink and leeks will float.

Optional: Top with a drizzle of coconut milk, toasted pine nuts or pumpkin seeds.