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Spiced Carrot Soup with Ginger And LemongrassFrom chef and author Wolfgang Puck 1994 Cold soups must be served very cold and hot soup should be served very hot. This soup can be served either way. Ingredients Directions In a medium pot, heat 2 tbsps. oil. Saute leek, carrots, and celery until translucent. Add garlic, curry powder, cinnamon, and ginger and saute 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. Puree 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 creme fraiche with parsley, salt, and pepper. Pour soup into individual bowls and add a dollop of creme fraiche mixture in center. For the diet conscious, omit creme fraiche and sprinkle soup with chopped parsley. Serves 8. Copyright 1994 by Wolfgang Puck
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