By Louis Lanza and Laura Morton



Carrot and Ginger Purée

Yield: 16 servings

•   1 Tablespoon olive oil
•   3 Tablespoons shallots, minced
•   1 teaspoon garlic, minced
•   2 Tablespoons fresh ginger, chopped
•   3 pounds carrots, peeled and chopped
•   2 cups leeks, cleaned and sliced
•   2 cups onions, chopped
•   2½ quarts vegetable stock or water
•   1 teaspoon fresh thyme, chopped, or ½ teaspoon dried
•   2 cups carrot juice
•  ½ cup rice wine (mirin)
•   1 cup lowfat, vanilla soy milk
•   1/8 teaspoon freshly ground black pepper
•   Sea salt

Heat the olive oil in a medium stockpot over medium heat. Add the shallots, 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.

Purée the soup using an electric handheld blender or in a food processor. Season with salt and black pepper. Whisk in the soy milk slowly. The soup can also be strained through a fine-mesh strainer for a silky texture.