Instructions: In a medium pot, heat 2 tablespoon oil. Saut leek, carrots, and celery until translucent. Add garlic, curry powder, cinnamon, and ginger and saut for a few more minutes. Add stock or water. Bring to a boil. Add honey, lemongrass, salt, and pepper and simmer until vegetables are tender. Remove from heat and transfer soup to blender. Pure`e until smooth, straining through a large sieve if necessary.

Add lemon juice and rectify seasoning with salt and pepper. Place soup in refrigerator and cover. Mix cr`eme fraiche with parsley, salt, and pepper.

Pour soup into individual bowls and add a dollop of cr`eme fraiche mixture in center. For the diet conscious, omit cr`eme fraiche and sprinkle soup with chopped parsley.

Serves 8.

Note: Cold soups must be served very cold and hot soup should be served very hot. This soup can be served either way.

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