Carrot Leek Soup

Carrot Leek Soup

One cool winter day, I found and adapted this spicy carrot soup from an issue of Living Magazine. I have made it a few times since it is simple, tasty and healthful.

Ingredients

1 tablespoon evoo

1 medium leek, white and pale green parts, halved lengthwise and sliced crosswise, about 1/4 inch thick, and rinse well

About 6 carrots, peeled and sliced crosswise, 1/4 inch thick

2 teaspoons harissa

Course salt

3 cups homemade or store bought low sodium chicken stock

1 tablespoon chopped fresh flat leaf parsley

Method

Heat oil in large saucepan over medium heat.

Cook leek until just soft, about 4 minutes. Stir in harissa and carrots. Season with salt.

Cook carrots until just soft, about 8-10 minutes.

Puree half the soup in blender.

Stir puree into remaining soup in pan.

Divide among four soup mugs or bowls.

Garnish with parsley.

Tips

My variations for this soup include adding a few drops more harissa for added heat.

Harissa is a hot chili sauce used in North Africa.

I add a parsnip to the carrots when I have on hand. This adds a hint of sweetness.

When I am in the mood for a rustic soup, I skip the puree part.

2 Responsesto “Carrot Leek Soup”

  1. Peggy says:

    This sounds like a super tasty bowl of soup!

  2. Brenda Hill says:

    Thanks for your positive comment, Peggy. Like many of
    our recipes, you can tweek it with herbs or other
    ingredients to make it your own.

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