Cream of Carrot Soup with Fresh Ginger

Step 1

In a large pot, bring stock to a boil.

Step 2

While stock is heating, chop all vegetables into small pieces (approximately 1/2-inch cubes).

Step 3

In a saute pan, over medium-high heat, melt half of the butter. Saute vegetables with ginger and nutmeg for approximately 15 minutes, or until vegetables are browned. Add remaining butter as needed.

Step 4

Add Sauteed vegetables to stock, reduce heat, cover with a lid, and simmer for 30 minutes.

Step 5

Let cool to room temperature and then puree in a blender. Soup should be thick and smooth. If you like your soup velvety smooth, pour through a fine mesh strainer.

Step 6

Add salt and pepper.

Step 7

To serve, reheat, ladle into bowls, then drizzle 1 tablespoon of cream into each bowl. Serve in warmed bowls.