Title: Spiced Carrot Soup with Ginger And Lemongrass
Categories: Gma1
Yield: 1 servings

5 c Carrots; peeled and chopped
; coarsely
1 c Leek; white part only,
; chopped coarsely or
1 c Onion
1 c Celery; chopped coarsely
2 oz Fresh ginger
1 Stalk lemongrass
1 tb Honey
1 ts Curry powder
1 pn Cinnamon
2 Cloves garlic
2 tb Vegetable oil
6 c Chicken stock or water
1/2 Lemon; juice of
Salt and pepper to taste
1/2 c Cr`eme fraiche
1 tb Parsley; finely chopped
Salt and pepper to taste

In a medium pot, heat 2 tablespoon oil. Saut| leek, carrots, and celery
until translucent. Add garlic, curry powder, cinnamon, and ginger and saut|
for a few more minutes. Add stock or water. Bring to a boil. Add honey,
lemongrass, salt, and pepper and simmer until vegetables are tender. Remove
from heat and transfer soup to blender. Pure`e until smooth, straining
through a large sieve if necessary.

Add lemon juice and rectify seasoning with salt and pepper. Place soup in
refrigerator and cover. Mix cr`eme fraiche with parsley, salt, and pepper.
Pour soup into individual bowls and add a dollop of cr`eme fraiche mixture
in center. For the diet conscious, omit cr`eme fraiche and sprinkle soup
with chopped parsley. Serves 8.

Note: Cold soups must be served very cold and hot soup should be served
very hot. This soup can be served either way.

Copyright 1994 by Wolfgang Puck.

Converted by MC_Buster.

Recipe by: Good Morning America

Converted by MM_Buster v2.0l.