Organic Carrot Soup with Ginger Essence

This soup looks so delicious for Fall...

Organic Carrot Soup With Ginger Essence
Serves 4
INGREDIENTS1 1/2 tbsp olive oil1 cup thinly sliced leeks (white part only)1/2 large white onion, diced (about 1 cup)2 1/2 lb organic carrots, chopped2 cups vegetable stock1 tbsp chopped fresh lemongrass (or 2 tsp dried, tied in a piece of cheesecloth)3 1/2 tsp minced fresh ginger1 cup fresh carrot juice1/2 cup light sour cream, plus 4 tsp for garnishCoarsely ground black pepper1 tbsp chopped chives
PREPARATIONHeat oil in a heavy-bottomed large stockpot on high heat until hot. Cook leeks and onion 2 to 3 minutes. Add carrots and 2 tbsp water. Cook, covered, 10 minutes, stirring occasionally. Add stock, lemongrass and 1 1/2 tsp ginger. Simmer about 30 minutes. Let mixture cool for 10 minutes, then pour into a food processor and puree. Add carrot juice and strain through a fine-mesh sieve. 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. Heat 3 or 4 minutes over medium-low heat or serve cold. Season with pepper. Divide among 4 bowls. Garnish with chives and 1 tsp each sour cream.