Ingredients

7 cups chicken or vegetable stock

2 pounds carrots

4 stalks celery

1 sweet potato / yam

3 leeks

1 to 3 inch ginger root, peeled and grated

1 teaspoon nutmeg

1 teaspoon salt

1 teaspoon black pepper (start with less)

4 teaspoons butter

1/2 pint heavy cream

Preparation

-Heat stock while preparing vegetables.

-Cut vegetables into 1/2 inch pieces and saute in frying pan with 2 tablespoons butter, nutmeg, salt, and fresh ground ginger. Use additional 2 tablespoons of butter if necessary. Saute until just starting to brown, about 15 minutes.

-Add vegetables to stock and bring to a boil. Reduce to a simmer for 30 minutes or until tender.

-Cool slightly.

-Puree in blender or use stick blender to desired consistency.

-Spoon in to bowls. Drizzle with 1 tablespoon heavy cream.