My Mom loves soup for lunch, so this time of year I hit the farmers market and the garden, make stock and do a marathon of soup making, put them in serving sizes for her and a guest. This year the first one up is Carrot Ginger, I often do curry with this but skipped it this time and added coconut milk instead.
1 Tablespoon butter
1 Tablespoon olive oil
1 onion, chopped
2 leeks, cleaned and chopped
2 pounds carrots, peeled and chopped
4 cups chicken stock, vegetable stock or water
2 Tablespoon fresh ginger, peeled and chopped
2 Tablespoon long grain rice
1/2 teaspoon fresh nutmeg, grated
1 can light coconut milk
In a large saucepan over medium heat, saute onion and leeks in butter and olive oil until soft. Add carrots, stock, ginger and long grain rice, bring to a boil and simmer about 20 minutes until carrots are tender. Add nutmeg and coconut milk and blend in blender.