|2||Potatoes, peeled and chopped into cubes|
|3 cups||Vegetable stock, light|
|1 small||Leek, chopped|
|6 large||Carrots, finely chopped|
|1½ Tbsp||Fresh ginger, grated|
|2 tsp||Fresh thyme, chopped|
|1||Celery stalk, chopped|
|1 Tbsp||Yoghurt, to garnish|
|1 serving||Chives, or parsley, chopped|
- Boil the potato in vegetable stock until tender, about 15 minutes. Drain, save the stock and set the potato aside.
- Melt the butter in a soup pot on medium heat. Add the leek, half the carrots, ginger, thyme and nutmeg. Season. Sauté for 5 minutes, stirring with a wooden spoon. Add the celery, the remaining carrots, the cooked potato and the saved vegetable stock. Add 1 cup of water and stir.
- Bring to a boil, then reduce heat and simmer, covered, until the carrots are tender, about 20 minutes.
- In a blender or a bowl, blend or mash 2 cups of the soup with the milk until thick and smooth.
- Return the blended soup to the soup pot, and stir. Alternatively, use hand-held blender to mix the soup in the pot. Add milk.
- Ladle into bowls and add a swirl of yoghurt and a sprinkle of chives or parsley to garnish.