A creamy soup without the cream and a great vegetarian option! The potato provides the creamy base.
2 potatoes, peeled and chopped
3 cups light vegetable stock*
2 tbsp butter
1 small leek, chopped
6 large carrots, finely chopped
11/2 Tbsp grated fresh ginger
1 tsp fresh chopped thyme
a pinch of nutmeg
salt and pepper
½ stalk celery, chopped
2 ½ cups milk
to garnish: a swirl of yoghurt and chopped chives or parsley
1. Boil the potato in light vegetable stock until tender, about 15 mins. Drain, save the water, and set the potato aside. Melt the butter in a soup pot on medium heat.
2. Add the leek, half the carrots, the ginger, thyme, nutmeg, salt, and pepper. Sauté for 5 minutes, stirring with a wooden spoon. Add the celery, the remaining carrots, the cooked potato and the vegetable stock. Add 1 cup of water and stir.
3. Bring to a boil, then reduce heat and simmer, covered, until the carrots are tender, about 20 minutes.
4. In a blender or a bowl, blend or mash 2 cups of the soup with the milk until thick and silky smooth. Return the blended soup to the soup pot, and stir. Or use your kitchen whizz for a speedy process of the soup in the soup pot and add milk.
5. Ladle into bowls and garnish. Adjust seasoning as desired.
For light vegetable stock if you are using a vegetable stock cube –make it 2 cups of hot water to one cube rather than 1 to 1.
Best made the day ahead for even better flavour.