Carrot-Ginger Soup Recipe

• 2 tablespoons unsalted butter
• 1 medium onion, chopped
• 2 leeks, whites only, chopped
• 1/2 fennel bulb, diced
• 1 tablespoon minced fresh ginger
• 6 cups chicken stock
• 3 pounds carrots, peeled and thinly sliced
• 1/2 cup heavy cream
• 3 tablespoons lime juice
• Salt and pepper
• Creme fraiche

1. Melt the butter in a large heavy saucepan over medium-high heat.
2. Add the onion, leeks, fennel, and ginger and saute until the vegetables are translucent, 5 to 7 minutes.
3. Add the chicken stock and carrots.
4. Cover and simmer until the carrots are tender, about 35 minutes.
5. Working in batches, puree the mixture in a blender.
6. Blend in the cream and lime juice.
7. Strain and season to taste.
8. Thin the soup with about 3/4 cup warm water if necessary.
9. Drizzle creme fraiche on the soup as a garnish.

unsalted butter, onion, leeks, fennel bulb, fresh ginger, chicken stock, carrots, heavy cream, lime juice, salt

Taken from www.chowhound.com/recipes/carrot-ginger-soup-10122 (may not work)