Prep 10 mins
Cook 45 mins
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.
- 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)
- 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.
- Remove from heat; pour vegetable mixture into the container of an electric blender or food processor. Process until smooth.
- 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.
- To serve, ladle soup into serving bowls. Garnish with minced parsley and sour cream, if desired.
My new most favorite soup! I used homemade stock.