Start by prepping your leeks and carrots. Rinse, peel, and thinly slice carrots. Rinse leek and peel off outside layer. Cut leek in half and cut each half into thin half moons. If leek has dirt in between its layers, add leek slices to a bowl of cold water and swoosh them around. Then let sit for 10 minutes before removing with a slotted spoon and patting dry.

Melt butter and olive oil in a large saucepan over medium heat.

Add carrots, leeks, ginger, and nutmeg and cook over medium heat for 5-7 minutes. Stir frequently, and turn down the heat if the vegetables start to brown.

Then add stock and bring soup to a gentle simmer over medium or medium-low heat.

Cover and continue to simmer gently for 20-25 minutes.

While soup is simmering, remove pistachios from their shells and chop roughly.

When carrots are completely tender, use an immersion blender to purée soup completely. If you don’t have an immersion blender, let soup cool slightly before puréeing in small batches in a regular blender.

Add salt and pepper to taste.

To serve, add a dollop of creme fraiche to each bowl, a tablespoon of chopped pistachios, a sprinkle of nutmeg, and a dash of pepper.