Carrot-Leek Soup

JenSmith's Note:

This vegetable soup is great if you are feeling a bit under the weather. Or serve it with croutons or sour cream as part of a meal. It is very nourishing and has a mild flavor with a hint of ginger. You can increase the recipe amounts by 2-3x and freeze for later use. From Southern Living, February 1986.

• Total Time: 55 mins
• Prep Time: 10 mins
• Cook Time: 45 mins

Ingredients:

Serves: 4-5

Yield: 5.0 cups

• 3 1/4 cups canned chicken broth, divided
• 3 cups sliced carrots
• 1 cup sliced leek
• 3/4-1 teaspoon grated fresh ginger
• 1 dash red cayenne pepper
• minced fresh parsley (optional)

Directions:

1. Combine 1 1/2 cups broth, carrots, leeks, and ginger in a large saucepan and bring to a boil. Cover, reduce heat, and simmer about 20 minutes or until the carrots are tender.
2. Remove from heat; pour vegetable mixture into the container of an electric blender or food processor. Process until smooth.
3. Return pureed mixture to saucepan; add remaining 1 1/2 cups broth. Cook over medium heat, stirring occasionally, until thoroughly heated. Stir in red pepper.
4. To serve, ladle soup into serving bowls. Garnish with minced parsley and sour cream, if desired.