Carrot Soup

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2  bunches carrots, scrubbed
• 4  fresh red beets, well washed
• 3  leeks, green tips trimmed off
• 1⁄4 cup  freshly grated ginger
• 1  large  red peppers, roasted or 1⁄2 cup  canned  roasted red pepper
• 4  cups  vegetable stock or 4  cups  chicken stock
• 1⁄2 cup cilantro, chopped
•  olive oil flavored cooking spray

Directions

1. Cut the carrots into 2 inch pieces.
2. Dice the beets.
3. Steam both together until tender, approximately 10 minutes.
4. Slice the leeks into thin pieces.
5. Spray a small skillet with non-stick olive oil.
6. Saute the leeks and ginger until the leeks are translucent.
7. In a food processor or blender, puree all ingredients together.
8. If you want a creamier textured soup, you may choose to puree the vegetables in the food processor (this will puree quickly and simply in 2 rounds) and then transfer to the blender.
9. The blender, being smaller, requires you to whip the soup in several smaller batches to make a truly creamy carrot soup.
10. Reheat and garnish with cilantro.