Carrot, Leek & Ginger Soup

[earth-angel]

2 large leeks
2 large carrots
1 tbsp oil
piece of fresh ginger root
900 ml vegetable stock
1 bay leaf
2 tbsp single cream
a little fresh coriander, chopped



Clean and finely slice the leeks, including some of the green part, scrub and thinly slice the carrots.
Heat the oil and melt the leek, but on no account let them change color, stir, grate in the peeled ginger, add the stock and the bay leaf.
Bring to the boil, and simmer for 30 minutes.
Remove the bay leaf and puree in a blander or food processor.
Reheat and serve in individual bowls with a swirl of cream and a sprinkling of chopped coriander.