Carrot and Leek Soup
- In a large stovepot, heat oil over medium heat for 1 minute.
- Add chopped leeks, carrots and onion and salt. Stirring continuously, cook until carrots are slightly tender, about 5 minutes.
- Add broth and water, and mix.
- Add sage leaves if using
- Let simmer over medium-low heat for 10-15 minutes. Remove from heat.
- Using an immersion blender, blend together to reach desired consistency. Add more water or broth if desired.
- Stir in cumin if using, and serve hot.