Very easy & tasty; husband said it was the best thing he could think of to do with carrots!
1 tbsp olive oil
1 leek, halved lengthways, thinly sliced
6 carrots, peeled, chopped
4cm piece ginger, peeled, grated
2 cups vegetable stock
2 cups water
sea salt & cracked black pepper
light sour cream, dill/coriander/chives & toast, to serve
Heat oil in large saucepan over medium heat.
Add leek, carrots & ginger.
Cook, uncovered, stirring occasionally, for 8 min, or until vegetables start to soften.
Add stock & water to saucepan & cover.
Bring to boil then reduce heat to medium-low.
Simmer, covered, for 20 min, or until carrots are very tender.
Remove from heat & set aside to cool slightly.
Process or blend soup until smooth.
Return to saucepan & heat over medium-high heat until hot.
Season with salt & pepper.
Ladle soup into bowls, top with sour cream & herb of choice & serve with toast.