Soup: 0 pt. Cream of Carrot Soup
Source of Recipe
From the kitchen ofÊGINGER B
Recipe Introduction
Original poster's notes: I absolutely promise you will be the only one who knows this is not a cream based soup. It is rich and wonderful.
List of Ingredients
2 cups chopped leeks, white and light green parts only(about 2 medium) cleaned before chopping.
1 tablespoon olive oil
3 cups chopped small pieces of unpeeled carrots
2 teaspoons sugar
2 T chopped fresh parsley
1 teaspoon salt
1/2 teaspoon pepper
2 cans vegetable stock
1 1/2 cans chicken stock
1 T dillRecipe
In pot saute the leeks in the olive oil over medium low heat until they are wilted, 3 or 4 minutes. Add the carrots, sugar, parsley, salt and pepper. Stir. Add the stock and turn the heat to low, cover and simmer the soup until the until the carrots are soft, about 15 minutes. Lift out most of the solids with a slotted spoon and put them in the blender or food processor with a little of the liquid. Puree. Return the carrot purree and rest of the solids to the pot, add the dill and stir.
Serves 10
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