Ingredients

• 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

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Instructions

1. Heat oil in a heavy-bottomed large stockpot on high heat until hot. Cook leeks and onion 2 to 3 minutes. Add carrots and 2 tbsp water. Cook, covered, 10 minutes, stirring occasionally. Add stock, lemongrass and 1 1/2 teaspoons ginger. Simmer about 30 minutes. Let mixture cool for 10 minutes, then pour into a food processor and purée. Add carrot juice and strain through a fine-mesh sieve. Discard pulp. (If not serving immediately, cool and refrigerate liquid.) Add sour cream and remaining 2 teaspoons ginger to strained liquid. Stir until completely incorporated. Heat 3 or 4 minutes over medium-low heat or serve cold. Season with pepper. Divide among 4 bowls. Garnish with chives and 1 tsp each sour cream.