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Adjustable stand — hold cookbook or tablet at eye level while cooking
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
Hand blender for emulsifications, purees, soups, sauces
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Melt the butter in a soup pot on medium heat. Add the leek, curry powder, ginger (if using), salt, and pepper. Saute for about 5 minutes, stirring with a wooden spoon. Add the peas, carrot, celery, and just enough water to cover them (about 2 cups), and stir. Bring to a boil, then reduce heat and simmer, covered, until the vegetables are tender, about 15 to 20 minutes. In a blender or a large bowl, blend or mash 2 cups of the soup with the milk until thick and silky smooth. Return the blended soup to the soup pot, and stir to heat through. Ladle into bowls and serve.