Kitchen Blender - Essential for pureeing ingredients such as carrots and ginger to create a smooth soup base.
Soup Pot - A large pot ideal for cooking the soup at low heat, perfect for simmering carrots and ginger in water or vegetable broth.
Immersion Blender - Useful for pureeing soup directly in the pot without transferring to a blender, especially if you prefer minimal cleanup.
Large Wooden Spoon - For stirring and mixing ingredients in the pot during cooking.
Glass Storage Jars with Lids - Great for storing and preserving the prepared soup, ensuring it stays fresh for longer periods.
Soup Bowls - Ideal for serving the finished organic carrot and ginger soup, providing a warm and comforting dining experience.
Non-Stick Baking Sheet (not specifically used for soup making) - Useful if you plan to bake or roast any of the vegetables as part of your recipe preparation.
Chef's Knife - For prepping ingredients like chopping vegetables or ginger before cooking.
Citrus Press (not directly used in making the soup) - Handy for adding freshly squeezed citrus if desired, such as incorporating ginger juice into the recipe.
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
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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