Peel and slice 1.5 pounds of carrots, slice 1 large leek, and mince 1.5 tablespoons of ginger.

Sauté carrots, leeks, and ginger in butter and olive oil in a large stockpot for 5-7 minutes.

Add 4 cups vegetable broth and simmer until carrots are tender, about 20-25 minutes.

Blend soup with an immersion blender until smooth.

Serve with crème fraiche and chopped pistachios.  Get full recipe @vanillabeancuisine.com