Recipe

Ingredients
1 tbs. extra
virgin olive oil
1 tsp. chopped fresh
organic thyme
3 tbs. minced shallots
1 tsp. minced garlic
1 cup fresh organic
carrot juice
2 tbs. chopped fresh ginger root
1/4 cup mirin rice wine
1 1/2 lb. organic sweet nantes carrots,
peeled and chopped
Kosher salt to taste
1/8 tsp. freshly ground black pepper
2 cups cleaned and sliced organic leeks
2 cups chopped onions
1 cup half and half
1 1/4 qt. organic vegetable stock

Preparation
Heat the olive oil in a medium stockpot over medium heat. Add the shallot, garlic and ginger and cook, stirring, until the shallots are golden, about 2 minutes. Add the carrots, leeks and onions and cook, stirring, for 10 minutes.
   
Add the vegetable stock and thyme. Simmer for 45 minutes or until the carrots are soft. Add the carrot juice and wine and bring to a boil. Remove from the heat.
   
Puree the soup using an electric handheld blender or in a food processor (if a silky texture is desired, put through a fine mesh sieve). Season with salt and black pepper.
   
Whisk in the cream slowly. Serve while hot. Makes 8 Servings. Preparation time: 1 1/2 Hours.