1 small potato, peeled and chopped
2 tbsp butter
1 to 1 1/2 cups leek, chopped
2 large carrots, finely chopped
1/2 tsp grated fresh ginger or 1/8 tsp powdered; or 1/2 tsp curry
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
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. Sauté for 5 minutes, stirring with a wooden spoon.
Add the celery, the remaining carrots, the cooked potato, and the 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.
Ladle into bowls and garnish.
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