2 Tbsp. olive oil
1 Vidalia onion, diced
2 celery stalks, diced
2 Yukon potatoes, peeled and diced
4 lbs carrots, peeled and chopped
1 Tbsp. fresh ginger, minced
2 quarts chicken stock
1/2 cup heavy cream
2 tsp. fresh nutmeg, grated
Salt and pepper to taste
Heat oil in a large sauce pot. Sauté onions, carrots, celery, and potatoes until tender. Add stock and allow to boil. Cook soup for 20-30 minutes to marry the flavors.
In small batches, puree soup in a food processor or blender. Please be careful not to fill the processor bowl as hot liquid expands quickly when blending. Place pureed soup back into soup pot to reheat. Add cream, nutmeg and ginger. Salt and pepper to taste.