Heat olive oil in a large pan over medium heat. Cook leeks and ginger for 2 minutes, stirring occasionally. Add chardonnay and carrots and cook for 2 more minutes. Add vegetable stock and Southeast Asian Rub, then bring to boil. Reduce heat to simmer and cook carrots until tender, about 20 minutes. Remove from heat and let cool.
Place soup and half & half in small batches in blender and process until smooth. Return processed soup to a clean pot and reheat briefly. Be careful not to let the soup boil. |
