- Yields: 6 servings
- Preparation: 70 minutes
- Melt butter in heavy saucepan. Add leeks, carrots and ginger. Stir until coated with butter. Cook on medium heat for 10 minutes.
- Add milk and broth. Bring to boil. Cover and simmer 20 minutes.
- Purée in blender in small batches until smooth. Add salt and pepper to taste. Garnish with sour cream and chopped fresh coriander.