Carrot Leek Soup
In a large pot over high heat, add olive oil. When the oil are hot, turn the heat down to medium and add garlic, onions and leeks. Sauté for 5 minutes, stirring regularly.
- Cook35 min
- Total35 min
- Serves4
- LevelIntermediate
Ingredients
- 1 tbsp extra-virgin olive oil
- 3 garlic cloves - minced
- ½ cup onion - peeled and chopped
- 3 cups leek - white part only (chopped)
- 2 cups carrots - peeled and chopped
- 1 cup white potato - peeled and diced
- 1 tsp. paprika
- 1/2 tsp. ground coriander
- 1 1/2 tsps. salt
- 1/4 tsp. black pepper
- 5 cups veggie broth
- green onions for garnishins
Method
- In a large pot over high heat, add olive oil. When the oil are hot, turn the heat down to medium and add garlic, onions and leeks. Sauté for 5 minutes, stirring regularly.
- Add carrots, potatoes, paprika, coriander, salt, and pepper. Mix everything well.
- Add vegetable broth and bring it to a boil. Cover and cook for about 20-25 minutes or until the vegetables are soft. Using an immersion hand blender or a counter-top blender puree the veggies.
- Taste and add any extra seasonings, if necessary. Serve topped with fresh green onions.
