Creamy carrot soup with ginger

Ingredients

• 1 5/8 l Chicken stock, low-sodium
• 900 g Carrots, peeled and sliced
• 4 stick Celery stick, chopped
• 3 pcs Leeks, washed and chopped, bulb and light-green part only
• 1 pcs Potato, peeled and diced
• 4 tbsp Butter, unsalted
• 1 tbsp Chives, chopped
• 1/2 tbsp Ginger, peeled, grated
• 1 tsp Nutmeg, ground
• 1 tsp Black pepper, fresh ground

Method

1. Pour stock in pot and set over medium heat to reheat through.
2. Meanwhile, melt the butter in medium sauce pot; add vegetables and ginger; cook for 5 minutes.
3. Pour in heated chicken stock and bring to a boil. Once it boils, lower the heat to medium-low and simmer for 30 minutes.
4. Remove the soup from heat and purée using immersion blender. Serve soup in bowls and garnish with chopped chives.