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 organic carrots, chopped
- 2 cups vegetable stock
- 1 tablespoon chopped fresh lemongrass (or 2 tsp 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
Description
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.
Self
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