2 tsp. olive oil
1 cup leeks, diced
4 large shallots, diced
1 package shredded carrots (approx 2.5 cups)
1 can organic pumpkin
1tbsp freshly grated/minced ginger root
1 can evaporated skim milk
4 cups vegetable broth
1 cup sour cream or plain yogurt
1. Sautee leeks and shallots until browned, add carrots and cook until soft.
2. Add ginger, pumpkin, cook for additional five minutes
3. Add remaining ingredients, except for sour cream, bring to boil, turn to medium heat for five minutes
4. Turn off and allow soup to cool. Use blender or immersion blender (preferable, if you have it) to blend until soup is smooth. Add sour cream/yogurt at end and blend until completely mixed in. Use salt and pepper to taste. Enjoy!