CARROT SOUP

CARROT SOUP

OP:  Girl in the Swing

 

1 clove garlic

2 leeks (white part only) chopped 1 large sweet onion, chopped

a few teaspoons of butter or olive oil 2 T. unsalted butter

1 pound carrots, peeled and sliced

1 large potato, peeled and sliced

1 small sweet potato, peeled and sliced (optional) 1 medium

3 cups of vegetable stock, or 1 boullion cube and water 3 cups chicken broth (low sodium, fat free)

1 teaspoon crushed fennel seeds Didn't use fennel seeds

1 teaspoon ground ginger

1/2 cup of milk

salt and pepper (or better paprika) to taste

 

Sautee the leeks and garlic in the oil/butter until tender.

 

Place them in a pot with all other ingredients, except the milk and salt/pepper.

Cook over low heat, until the carrots are tender. Check every 15-20 minutes and add water if needed.

 

Let the soup cool enough to handle and then puree. Add salt and pepper to taste.

Before serving, bring the soup to a boil again, add the milk and mix well .