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Carrot and Leek Soup

Trialandeater.com
Serves 4

Ingredients
  • 1 tablespoons olive oil
  • 2 cups chopped leeks (about 2 leeks), trimmed
  • 2 cups chopped carrots (about 1/2 lb.)
  • 1/2 medium white onion (about 1 cup)
  • 1/4 teaspoon salt , or to taste
  • 2 cups vegetable broth
  • 2 cups water (or more broth)
  • 1 teaspoons cumin (optional)
  • Fresh sage leaves (optional)​
Picture
Preparation
  1. In a large stovepot, heat oil over medium heat for 1 minute.
  2. Add chopped leeks, carrots and onion and salt. Stirring continuously, cook until carrots are slightly tender, about 5 minutes.
  3. Add broth and water, and mix.
  4. Add sage leaves if using
  5. Let simmer over medium-low heat for 10-15 minutes. Remove from heat.
  6. Using an immersion blender, blend together to reach desired consistency. Add more water or broth if desired.
  7. Stir in cumin if using, and serve hot.
Plow to Porch Organics, Inc.
5342 Hollister Ave, Santa Barbara, CA 93111

805-203-6222
mail@plowtoporch.com
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