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Carrot-Leek Soup

southern.chef's picture
Ingredients
  Canned chicken broth 3 1⁄4 Cup (52 tbs) (Divided)
  Sliced carrots 3 Cup (48 tbs)
  Sliced leeks 1 Cup (16 tbs)
  Grated ginger 1 Teaspoon
  Red pepper 1 Dash
Directions

Combine 1 1/2 cups broth, carrots, leeks, and ginger in a large saucepan, bring to a boil.
Cover, reduce heat, and simmer about 20 minutes or until the carrots are tender.
Remove from heat, pour vegetable mixture into container of an electric blender, process until smooth.
Return pureed mixture to saucepan, add remaining 1 1/2 cups broth.
Cook over medium heat, stirring occasionally, until thoroughly heated.
Stir in red pepper.
To serve, ladle soup into serving bowls, garnish with minced parsley, if desired.

Recipe Summary

Cuisine: 
American
Method: 
Boiled
Dish: 
Soup
Servings: 
5

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