Ingredients: Carrots, Leek, Garlic, Ginger, Spiced Apple Cider, Curry Powder, Chicken Broth, Sour Cream, and Honey.
To make the soup, begin by cutting the ends off a leek. Thinly slice and rinse thoroughly. Let dry or use a salad spinner to remove excess water (Save a little for the garnish). Melt 2 tbsp butter in a saute pan. Add leek, five cloves finely chopped garlic, one pound diced carrots, 1 tsp fresh grated ginger, 1 tbsp curry powder, and season with kosher salt and pepper. Let saute until tender, approximately 20 minutes. Once the carrot mixture is tender, use a blender to puree mixture in batches before returning back to a soup pot. While pureeing in batches, incorporate chicken broth until you have used a one quart container of broth. Bring soup to a simmer. Add one cup spiced apple cider and 1 tbsp honey. Whisk in a half cup of sour cream. Season with kosher salt and pepper to taste. Scoop soup into a bowl and garnish with a dollop of sour cream and a few thin slices of leek.