1. Heat oil in a large pot on medium heat. Sauté leeks for about 5 minutes. Add carrots, sweet potato, salt, and thyme and stir well to coat with oil. Sauté for another 5 minutes. 

2. Add the stock, water, rice, garlic, ginger, and bay leaf. Bring to a boil and then lower to a simmer. Cover and simmer on low heat for 30-40 minutes until all vegetables are tender. Discard bay leaf. 

3. Puree soup in a food processor or blender (or use an immersion blender in the pot). 

4. Return soup to pot; add honey, soymilk, nutmeg, and salt and pepper to taste. Adjust seasonings; add more water or soymilk for desired consistency if needed. 

5. Serve hot or cold, garnished with chopped parsley or Frizzled Leeks (recipe below).

Frizzled Leeks:

It is essential that one clean leeks well – each layer is full of grit and dirt! Once cleaned, dry well prior to frying. See below for cleaning options.

1. Pour about ½-inch layer of oil in a large frying pan, and heat over medium-high  heat. Once oil is hot (you can test this by throwing a chopped  leek in the pan – if it sizzles upon contact, the oil is ready), add leeks  and fry until golden. Remove with slotted spoon or spatula and drain  on paper towels or brown paper.

TWO SUGGESTIONS FOR CLEANING:

• Once split lengthwise, swish and soak in cold water, running your  finger down each layer to remove excess dirt OR

• Chop as described above, then soak all chopped leeks in water, swish  and agitate, and repeat a few times until water is clean.

Recipe published in JOY of KOSHER with Jamie Geller magazine Fall 2015. Subscribe Now.