Carrot Soup with Ginger and Leeks

• porcie: 10 servings

Ingrediencie

3 tbsp. extra-virgin olive oil, divided, plus more for garnish

12 oz. smoked sausage, sliced into ¼-inch half moons

2 leeks, halved lengthwise, rinsed well, and thinly sliced (4 oz.)

6 garlic cloves, smashed and peeled

4 tbsp. thinly sliced peeled ginger

3 hot red chiles, such as Thai, stemmed and coarsely chopped, or substitute 1 ½ tsp. crushed red pepper (optional)

8 cups chopped carrots (2 lb. 5 oz.)

1 tbsp. kosher salt

Freshly ground black pepper

8 cups chicken or vegetable broth

3⁄4 cup fresh orange juice

1 cup heavy cream

1⁄4 cup chopped flat-leaf parsley

Postup

In a large (7- to 8-quart) Dutch oven or heavy-bottomed pot, heat 2 tablespoons of the olive oil over medium-low heat. Add the smoked sausage and cook, stirring occasionally, until crispy, about 10 minutes. Using a slotted spoon, remove the sausage from the oil and set aside for later.

In the same pot, add the leeks, garlic, ginger, and chiles, if using. Cook, stirring occasionally, until softened and translucent, about 6 minutes. Add the carrots, the remaining tablespoon olive oil, the kosher salt, and some black pepper; cook, stirring occasionally, until the carrots have softened slightly, about 5 minutes more. Add the broth and orange juice and raise the heat to bring the mixture to a boil. Once boiling, lower the heat to a simmer and cook uncovered, stirring occasionally, until the carrots are completely tender, about 25 minutes.

Remove the pot from the heat. Puree the soup with immersion blender, or working in batches in a food processor or high-powered blender, until smooth.

Return the soup to the pot if needed, and stir in the heavy cream. Taste and adjust the seasoning as needed.

Ladle the soup into bowls and top each with some of the reserved sausage, the chopped parsley, and a small drizzle of olive oil.