Ingredients1 kg carrots, sliced into 1 cm thick rounds 4 cups stock 1 medium potato, cut into cubes 1-2 tsp salt 1 ½ cups of leeks, halved and then thinly sliced 1/3 cup ground almonds 2-4 cloves of garlic, pressed leaves from 4 sprigs of thyme leaves from 2 sprigs of marjoram 1 tsp grated fresh ginger pinch of nutmeg and cinnamon fresh basil
Method 1. Place carrots, stock, potato and salt together in a soup pot. Bring to a boil and then reduce the heat to a simmer until carrots are tender. 2. Sauté leeks and garlic in 3-4 tbsp of butter for about 7 minutes. Add the remaining spices, sautéing for another 2-3 minutes to release their flavour. Add almonds and remove from heat. 3. Puree all ingredients together, return to pot. Add salt and pepper to taste as well as extra thyme or ginger if desired. 4. Simmer 5 - 10 minutes to "marry" the flavours. Serve the soup with a dollop of crème fraiche topped with slivered basil leaves.