Carrot and Leek Soup
Servings: 6
Ingredients
- 1 tbsp olive oil
- ½ medium onion roughly cut
- 1 leek green and white parts, roughly cut
- 1 lb carrots peel and cut into ¾-inch chunks
- 5 cups water
- 2 dried bay leaves
- 2 ginger slices
- Lemon peel of half a lemon
- ½ tsp sea salt plus some extra
- 2 tbsp butter
- 1 to 1 ½ cup whole milk
- 2 tbsp lemon juice
Instructions
- Sauté the onions and leeks with olive oil over medium for 4 to 5 minutes, or until the onions become translucent.
- Add the carrots, water, bay leaves, ginger, lemon peels, and sea salt. Bring the soup to a simmer and continue cooking with the lid on for 30 to 35 minutes over medium-low heat.
- Remove from heat and let cool for 5 minutes. Discard the bay leaves, ginger, and lemon peels.
- Use an immersion blender to blend the soup until smooth. Stir in the butter and milk, and return the pot to the stove. Heat through over medium-low heat. Season with sea salt to taste. Stir in the lemon juice while the soup is still hot before serving.
Notes
- You can use only the green part of the leeks. The amount you use should equal the amount of one leek.
- Be sure there is enough water to cover all the ingredients while simmering. If necessary, add water or vegetable stock to maintain the liquid level. However, if too much liquid is still in the pot after 30 minutes of cooking, simmer the soup without the lid to allow more evaporation.
- The amount of milk added to the soup can be adjusted according to taste.