Pureed Carrot Soup
- Reviews 1
Ready In: 40 mins
Serves: 4-6
Ingredients
- 1 1⁄2 tablespoons cooking oil
- 1 -2 cup leek, chopped
- 1 garlic clove, minced
- 4 cups coarsely chopped carrots
- 1 large potato, coarsely chopped
- 4 -6 cups chicken broth
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 cup crouton, optionnal
Directions
- In a large soup kettle heat oil. Saute leeks and garlic until softened but not brown.
- Add carots, potato and enough liquid to barely cover. Simmer about 30 minutes until vegetables are soft.
- Puree soup in a blender (or use an immersion blender) and return to pot. Add remaining liquid to your desired thickness. Mix well and heat through.
- Serve hot with croutons.
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