Gingered Carrot Soup Shooters

Serves: 6-8 full servings or 25 mini shooters

INGREDIENTS:

3 tablespoons olive oil
2 leeks, chopped (white and light-green parts only)
4 cups carrots, peeled and
coarsely chopped (about 2 lbs.)
1 cup sweet potato, peeled and coarsely chopped
1½ teaspoon salt
½ teaspoon thyme
6 cups Manischewitz low-sodium chicken broth
1 cup water
1/3 cup raw white rice
2 garlic cloves, chopped
1 tablespoon fresh ginger,
minced
1 bay leaf
2 tablespoons honey
½ cup soy milk
1/8-¼ teaspoon nutmeg
Freshly ground pepper, to taste

PREPARATION:

Heat oil in a large pot on medium heat. Sauté leeks for about 5 minutes.

Add carrots, sweet potato, salt, and thyme and stir well to coat with oil. Sauté for another 5 minutes.
Add the broth, water, rice, garlic, ginger, and bay leaf.
Bring to a boil and then lower to a simmer.
Cover and simmer on low heat for 30-40 minutes until all vegetables are tender.
Discard bay leaf.
Puree soup in a food processor or blender (or use an immersion blender in the pot).
Return soup to pot; add honey, soy milk, nutmeg, and salt and pepper to taste.
Adjust seasonings; add more water or soy milk for desired consistency if needed.
Serve hot or cold, garnished with chopped parsley or Frizzled Leeks (recipe below).

FRIZZLED LEEKS
It is essential that one clean leeks well – each layer is full of grit and dirt!
Once cleaned, dry well prior to frying.

See below for cleaning options.
2 medium leeks, cut lengthwise, then crosswise into 2” very thin strips.
Canola or vegetable oil for frying.
Pour about ½” layer of oil in a large frying pan, and heat over medium high heat.
Once oil is hot (you can test this by throwing a chopped leek in the pan – if it sizzles upon contact, the oil is ready), add leeks and fry until golden.
Remove with slotted spoon or spatula and drain on paper towels or brown paper.

2 SUGGESTIONS FOR CLEANING:
• Once split lengthwise, swish and soak in cold water, running your finger down each layer to remove excess dirt OR
• Chop as described above, then soak all chopped leeks in water, swish and agitate, and repeat a few times until water is clean.

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