A versatile dish, this soup can be served hot or cold. It's rich in texture and flavor, so it will leave you feeling satisfied. As an added bonus, it's loaded with heart-healthy beta-carotene.

Ingredients: 

• 1 1/2 tbsp olive oil
• 1 cup thinly sliced leeks (white part only)
• 1/2 large white onion, diced (about 1 cup)
• 2 1/2 lb organic carrots, chopped
• 2 cups vegetable stock
• 1 tbsp chopped fresh lemongrass (or 2 tsp dried, tied in a piece of cheesecloth)
• 3 1/2 tsp minced fresh ginger
• 1 cup fresh carrot juice
• 1/2 cup light sour cream, plus
• 4 tsp for garnish Coarsely ground black pepper
• 1 tbsp chopped chives

Directions:

1. Heat oil in a heavy-bottomed large stockpot on high heat until hot.
2. Cook leeks and onion 2 to 3 minutes.
3. Add carrots and 2 tbsp water.
4. Cook, covered, 10 minutes, stirring occasionally. Add stock, lemongrass and 1 1/2 tsp ginger.
5. Simmer about 30 minutes.
6. Let mixture cool for 10 minutes, then pour into a food processor and puree.
7. Add carrot juice and strain through a fine-mesh sieve.
8. Discard pulp. (If not serving immediately, cool and refrigerate liquid.) Add sour cream and remaining 2 tsp ginger to strained liquid. Stir until completely incorporated.
9. Heat 3 or 4 minutes over medium-low heat or serve cold.
10. Season with pepper. Divide among 4 bowls.
11. Garnish with chives and 1 tsp each sour cream

Nutrition Facts:

273 calories per serving 9 g fat (2.6 g saturated) 43.5 g carbs 9.7 g fiber 6.7 g protein