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)​
  

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.