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.

Ingredients

　　1 1/2 tablespoons olive oil

　　1 cup thinly sliced leeks (white part only)

　　1/2 large white onion, diced (about 1 cup)

　　2 1/2 pounds organic carrots, chopped

　　2 cups vegetable stock

　　1 tablespoon chopped fresh lemongrass (or 2 teaspoons dried, tied in a piece of cheesecloth)

　　3 1/2 teaspoons minced fresh ginger

　　1 cup fresh carrot juice

　　1/2 cup light sour cream, plus 4 tsp for garnish

　　Coarsely ground black pepper

　　1 tablespoon chopped chives

　　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.

Nutrition Per Serving

　　9 g fat (2.6 g saturated)

　　43.5 g carbs

　　9.7 g fiber

　　6.7 g protein

　　#### Nutritional analysis provided by Self