Wolfgang Puck's Spiced Carrot Soup with
Ginger and Lemongrass

5 cups carrots, peeled and chopped coarsely
1 cup leek, white part only, chopped coarsely or 1 cup onion
1 cup celery, chopped coarsely
2 ounces fresh ginger
1 stalk lemongrass
1 tablespoon honey
1 teaspoon curry powder
1 pinch cinnamon
2 cloves garlic
2 tablespoons vegetable oil
6 cups chicken stock or water
Juice of 1/2 lemon
Salt and pepper to taste
1/2 cup crème fraîche
1 tablespoon parsley, finely chopped
Salt and pepper to taste

In a medium pot, heat 2 tablespoons oil. Sauté leek, carrots and celery
until translucent. Add garlic, curry powder, cinnamon, and ginger and
sauté 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. Purée 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 crème fraîche with parsley, salt, and pepper.
Pour soup into individual bowls and add a dollop of crème fraîche mixture
in center. For the diet conscious, omit crème fraîche and sprinkle soup
with chopped parsley. Serves 8.

Note: Cold soups must be served very cold and hot soup should be
served very hot. This soup can be served either way.