Carrot Soup (Cream of)

Ingredients
7 cups chicken stock, or vegetable stock (see our recipes)

2 pounds fresh carrots, sliced into rounds.

3 leeks, sliced in half lengthwise

1 yam, cubed

4 stalks celery, sliced

4 tablespoons butter

3-inch piece fresh ginger root, peeled and grated

1 teaspoon ground nutmeg

Fresh chopped dill or dried

Fresh parsley, chopped

salt and freshly ground black pepper to taste

1/2 pint heavy cream (optional)

1.In a Dutch oven, bring stock to a boil.

2. In a sauce pan, over medium-high heat, melt half of the butter. Sauté vegetables with ginger and nutmeg until vegetables are browned. Add remaining butter as needed.

3. Add Sautéed vegetables to Dutch oven, reduce heat, cover with a lid, and simmer for 30 minutes.

4. Let cool. Puree in food processor or blender. Soup should be thick and smooth.

5. Salt and pepper to taste.

Serve hot drizzling a little heavy cream into each bowl.

Serves approx 4