Category: Main Course
Heavenly Carrot Soup - TastyPlanner.com
Chef: Sarah Cavanagh
“A gentle reminder of life’s simple pleasures. Wonderful served hot or chilled.” – Lorna Sass
Recipe Source: Lorna Sass' Complete Veg Ki...
Ingredients
1 tbs oil
3 med leeks (white parts only, thinly sliced)
1 lb carrots, thinly sliced
1/2 lb small thin-skinned potatoes, scrubbed and quartered
2 large ribs celery, thinly sliced
5 cups veg stock
1 1/4 tsp dried tarragon
1 to 2 tbs light miso or sea salt to taste
Instructions
Cut the potatoes into thin slices or chop them coarsely.
In a large soup pot, heat the oil. Saute the leeks for 2 minutes. Add the carrots, potatoes, celery, stock, tarragon, and salt (If using miso, do not add it at this time).
Bring to a boil, reduce heat and simmer, covered, until the vegs are very soft, about 25 to 30 minutes.
Puree the soup in batches in a blender or food mill. Blend 1 tbs miso, if using. Garnish with watercress and croutons if using.
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