2 Tablespoons Olive Oil
1 Tablespoon Butter
3 Cloves Garlic Pasteย from Gourmet Grater
2 Shallots made to paste on grater
3 Tablespoons Ginger pulp from grater
2 stalks lemon grass or
zest of one lemon from grater
1 Tsp ground cumin (or chili powder or Paprika or all)
1 Tsp ground cinnamon
2 1/2 Lbs peeled and chopped carrots
3 1/2 cups water
4 cups vegetable stock
1/2 cup orange juice
1/2 cup sour cream
salt and pepper to taste
1) In large stockpot, heat oil and butter, then add garlic, shallot, ginger, lemongrass or zest, cumin, and cinnamon. Cook for 5 min, stirring not burning.
2) Increase heat, add carrots, water, and cook for around 15 min.
3) add stock, simmer till carrots really soft (20-30 min)
4) let mix cool 5-10 min, discard lemon grass stalks if used. In two seperate batches, puree in processor, or with hand wand in pot all at once.
5) Add juice, and sour cream. stir in with salt and pepper to taste
serve hot or chilled Garnish with spoonful of sour cream and sptinkle of chives or parsley
