Carrots are an interesting vegetable. I can’t think of any other fruit or vegetable that you can turn into a delectable cake with cream cheese frosting, savory appetizers like my own spiced-up versions of carrot bhajis and tasty carrot and leek soup. Not only that, must no soup, stew, ragu or any other slow-cooking recipe would taste the same without the addition of this orange root vegetable in a classic mirepoix.
Put those vegetables in a soup!
If you are like me and struggle with getting your beloved family members to eat more vegetables, then this carrot soup is for you. Loaded with veg and full of flavor, my husband and child are none the wiser to my diabolical plan of getting them both to eat healthier.
If you want to be even more devious, you can wait until it’s a nice cold Autumn or Winter’s day before putting this soup out with a sandwich for lunch – under such circumstances, nobody can resist the warming sweetness of the carrots and buttery smoothness of the leeks and that secret diced potato thrown in there to make it a bit tastier.
A hearty soup full of fresh vegetables & flavor. This carrot and leek soup is great as a starter or paired with a sandwich for a meal.#soup #leek #carrot #potato #vegetables
3 tbsp butter
2 tbsp olive oil
3 cloves of garlic (minced)
3–4 medium carrots (about 450g/ 2.5 cups diced)
4–5 leeks (about 4 cups chopped)
1 large potato (about 1 3/4 cup diced)
1 tbsp fresh thyme leaves (removed from stalk)
1cup (240 ml) white wine
4cups chicken or vegetable stock (a little under a liter)
1/2cup/ 120 ml cream
Wash and peel carrots and potato. Diced in pieces about 1 cm large. Split leeks down the middle with a knife and run under cold water to wash. Dice the white part of the leeks and place in a bowl. Discard the green and tougher parts of the vegetable.
Melt butter and olive oil in a large pot over medium heat.
Once melted, add thyme, minced garlic, carrot, leeks and potato.
Season with salt and pepper and stir. Cover and leek cook on medium heat until vegetables are soft (this should be about 10-15 minutes). Make sure to check on it occasionally and give it a stir to prevent it from sticking and burning to the bottom.
Once vegetables are soft, increase heat to high and add 1 cup of wine. Let bubble away on high heat for 2-3 minutes until the alcohol has cooked off and the mixture has reduced slightly.
Add chicken stock and bring to a boil.
Once at a boil, reduce heat to low, cover and cook for 30-45 minutes.
After simmering, turn off the heat and remove it from the stove. Puree with a hand blender or carefully transfer to a blender or food processor to puree.
Once pureed, return to the soup pot and warm on medium heat. Add cream stir, and let cook for 3-5 minutes on low.
Turn off heat and ladle into bowls. Serve with your favorite sandwich and enjoy.
I'm just a busy expat mom who has a psychological need to feed people. I enjoy learning about new cultures, (especially the food) and enjoy experimenting with new ingredients and spices
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