|Finely diced jerusalem artichokes||1 1⁄2 Cup (24 tbs)|
|Finely diced carrots||1 1⁄2 Cup (24 tbs)|
|Sweet red pepper||1 , minced|
|Onion||1 Medium, minced|
|Chopped leeks||1⁄2 Cup (8 tbs) (Finely Chopped)|
|Chicken stock||1 1⁄2 Cup (24 tbs)|
|Skim milk||1 1⁄2 Cup (24 tbs)|
|Garlic||2 Clove (10 gm)|
|Grated fresh ginger||1⁄2 Teaspoon|
|Ground coriander||1⁄4 Teaspoon (For Garnish)|
|Ground dill||1⁄4 Teaspoon (For Garnish)|
Place all of the ingredients except dill in a large saucepan.
Bring to a boil, then reduce heat and simmer, partially covered, for 30 minutes or until the vegetables are tender.
Place about a third of the soup in a blender and process on low to medium speed until smooth.
Transfer the blended soup to a warmed serving bowl.
Blend another third of the soup and add to the serving bowl.
Stir in the remaining soup without blending.
Garnish with fresh dill, if desired.