Kick-Ass Carrot Soup

I like cream soups. What’s not to like? This recipe is nice and spicy, but smooth as silk. Really easy too.


2 pounds carrots
2-3 leaks
4 celery stalks
1 sweet potato
2-3 tablespoons butter
1 teaspoons nutmeg (freshly ground)
1 3-inch piece of fresh ginger (grated)
7 cups chicken stock
salt and freshly ground pepper
1 cup cream


The vegetables should be pealed and diced, and then sauteed with the ginger and nutmeg in butter for 10 to 15 minutes.

Add the chicken stock and simmer for about 30-40 minutes.

Bust out your immersion blender (that handy dandy hand wand blender thing that was so popular in the eighties for making smoothies) and puree like crazy. If you don’t have one of these do-hickies, you’ll have to pour everything into a blender–I recommend letting it cool first. Season with lots of salt and pepper.

When you’re ready to serve the soup, reheat that smooth orange pastey goodness and blop a couple of tablespoons of cream into the center of each bowl. Looks pretty.

Makes about 8 healthy servings.