(Cream of Carrot Soup with Ginger)

　　Hot carrot soup in your belly at night feels good and soothing... Sweet dreams!

　　

Ingredients

Makes 4 to 6 servings

　　

Stuff:

1 small potato, peeled and chopped

　　2 tablespoons butter

　　1 small leek, chopped (1 to 1 1/2 cups)

　　2 large carrots, finely chopped

　　1/2 teaspoon grated fresh ginger or 1/8 teaspoon powdered; or 1/2 teaspoon curry

　　1/4 teaspoon thyme

　　1/8 teaspoon nutmeg

　　1/4 teaspoon salt

　　1/2 teaspoon pepper

　　1/2 stalk celery, chopped

　　2 1/2 cups milk

　　Garnish: carrot curls and croutons

　　

Stuff to Do:

Step 1

Boil the potato in 2 cups of water until tender, about 15 minutes. Drain, save the broth, and set the potato aside.

　　

Step 2

Melt the butter in a soup pot on medium heat.

　　

Step 3

Add the leek, half the carrots, the ginger, thyme, nutmeg, salt, and pepper. Sauté for 5 minutes, stirring with a wooden spoon.

　　

Step 4

Add the celery, the remaining carrots, the cooked potato, and the potato broth.

　　

Step 5

Add 1 cup water, and stir.

　　

Step 6

Bring to a boil, then reduce heat and simmer, covered, until the carrots are tender, about 20 minutes.

　　

Step 7

In a blender or a bowl, blend or mash 2 cups of the soup with the milk until thick and silky smooth.

　　

Step 8

Return the blended soup to the soup pot, and stir.

　　

Step 9

Ladle into bowls and garnish.

　　Reprinted with permission from Blue Moon Soup by Gary Goss. © 1999 Little, Brown