Ingredients
Method
1.Boil the potato in vegetable stock until tender, about 15 minutes. Drain, save the stock and set the potato aside. Melt the butter in a soup pot on medium heat.
2.Add the leek, half the carrots, ginger, thyme and nutmeg. Season. Sauté for 5 minutes, stirring with a wooden spoon. Add the celery, the remaining carrots, the cooked potato and the saved vegetable stock. Add 1 cup of water and stir.
3.Bring to a boil, then reduce heat and simmer, covered, until the carrots are tender, about 20 minutes.
4.In a blender or a bowl, blend or mash 2 cups of the soup with the milk until thick and smooth. Return the blended soup to the soup pot, and stir. Alternatively, use hand-held blender to mix the soup in the pot. Add milk.
5.Ladle into bowls and add a swirl of yoghurt and a sprinkle of chives or parsley to garnish.
