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Creamy Carrot Soup
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| Ingredients | |
| 3 Tbsp. | olive oil |
| 1-1/2 cups | leeks, white and pale green part only, sliced |
| 1 large | onion, chopped |
| 3 stalks | celery, chopped |
| 1/4 cup | fresh ginger, peeled and grated |
| 6 cups | low-sodium chicken broth |
| 2 pounds | carrots, peeled and sliced |
| Sea salt | |
| fresh ground pepper to taste | |
Garnish: thinly sliced, crispy fried leeks
Directions
Heat oil in a large heavy pot over medium-high heat. Add leeks, onion, celery and ginger and sauté until onion is soft, about 5 minutes. Add stock and carrots and bring to a boil. Reduce heat, cover and simmer until carrots are soft, about 30 minutes. Puree carrot mixture in the work bowl of a food processor or blender. Season soup to taste with salt and pepper.
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