Gingery Carrot Soup

Ingredients

• 3 Tbsp. California Olive Ranch extra virgin olive oil
• 3 leeks, white part and 2 inches of green, chopped
• 1 yellow onion, chopped
• 1 hand of ginger, about 5 ounces, cut into 8 pieces
• 2 pounds carrots, trimmed, peeled, and chopped
• 1 russet potato, peeled and quartered
• Salt and freshly ground black pepper
• 4 cups chicken stock, preferably homemade
• Sour cream for garnish
• Minced fresh chives for garnish