Recipe ingredient

• 2
  lbs. carrots
• 3
  large leeks
• 3
  garlic cloves minced
• 4
  tb. butter
• 1
  tb. fresh thyme leaves
• 1
  tsp. lemon zest
• 8
  cups
  low-sodium vegetable stock
• 1
  cup
  springy white wine like sauvignon blanc
• 0.5
  cup
  real california sour cream or creme fraiche
• Salt and pepper