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Carrot Soup Recipe

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This recipe for Carrot Soup is from Marion the Vegetarian Volume 1, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 medium leeks
4-5 large or 6-8 small carrots (3 cups chopped)
2 Tbsp. chopped fresh parsley
2 Tbsp. fresh dill
2 tsp. sugar
½ tsp. salt
½ tsp. black pepper
4 cups vegetable stock
Olive oil
Directions:
Directions:
1. Chop off and discard roots and dark green leaves of leeks. Thoroughly clean and chop white and light green parts. Chop the carrots without peeling. Roughly chop the parsley and dill.

2. In a large pot, heat olive oil over medium-low. Add the leeks and cook, stirring occasionally, until wilted (5-6 minutes). Add the carrots, parsley, sugar, salt, and pepper, and stir to mix well.

3. Add the stock plus 2 cups of water and turn the heat up to high. Bring the soup to a boil, then reduce the heat to low and simmer until the carrots are soft (15 minutes).

4. Lift out the solids with a strainer or slotted spoon and put them in a blender or food processor with a little of the liquid. Puree, then return to the pot, add the dill, and stir. Serve hot.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30-40 minutes
Personal Notes:
Personal Notes:
This soup tastes creamy, but it doesn't contain any dairy! Serve with a hearty salad (like a bean or pasta salad).

 

 

 

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