Put the butter and olive oil in a pot at medium heat.
Mince the leeks and soften them in the butter and oil.
Add the salt and pepper.
Peel and cut the carrots. Add them to the mix.
Grate the ginger and add it to the mix as well.
Add the chicken broth.
Let it cook for 30-40 minutes.
Puree the mix until smooth with an immersion blender.
Add the cream and stir.
When serving, add sour cream, pepper and parsley to taste. Halloween being right around the corner, I decided to use the sour cream to make a spiderweb. If you wish to do the same or a different design, I used a ziploc bag and pour a mixture of sour cream mixed with a little bit of cream 15% to make the mixture a little smoother and, used a number 2 tip to pipe small lines.
January 21, 2020
A Foodie since forever, follow me on my journey to find the best restaurants & coffee shops around the world and in my hometown Montreal.
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