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

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.

View Full Recipe