CARROT LEEK SOUP RECIPE
This is a vegetarian fall soup that can adjust easily to variations. Can be made up to one day ahead. Equipment needed: 6-7 quart stockpot or Dutch oven, steamer, immersion blender (can be found for $20-30 at Bed, Bath & Beyond or Target) or traditional blender.
Serves up to four.
Ingredients:
2C peeled and sliced carrots (about 
2C peeled and cubed winter squash such as acorn, butternut, or kabocha (1 small); can substitute potatoes
2 sliced leeks, white and pale green parts only; can substitute fennel bulbs or 1 onion
1 diced yellow onion
1 carton (1 quart) vegetable stock
8 oz. can tomato sauce
2t minced ginger (for a shortcut, used jarred)
2t minced garlic (for a shortcut, used jarred)
1-2 wedges of lemon or lime
Olive oil as needed, about 1T
Salt and pepper, to taste
For garnish: toasted pepitas and minced chives or flat-leaf parsley
1. Chop carrots, squash, leeks and onion, and mince ginger and garlic if not using jarred.
2. Steam carrots and squash, approx. 12 minutes.
3. In heated stockpot or Dutch oven, swirl around olive oil to coat bottom. Sautee onion until golden brown. Add leeks, ginger, garlic, salt and pepper; continue cooking until leeks are tender and lightly browned.
4. Add carrots and squash to pot and combine all ingredients; add vegetable stock and tomato sauce.
5. Cover and simmer for about 5 minutes. Add squeeze of lemon or lime. Add salt and pepper to taste.
6. Take soup off heat. Puree with an immersion blender right in the pot. Or, let cool and transfer to blender and puree.
7. Ladle into serving bowls and garnish with toasted pepitas and minced fresh herbs.
3 comments
Goldilocks says:
October 30, 2008 at 1:40 pm (UTC -8 )
Hey Gabrielle nice nice nice – now if only I can cook – how bout your bring a big pot in for the crew and we all sample!
Alex Isaly says:
November 1, 2008 at 2:46 pm (UTC -8 )
Looks amazing Gabrielle. Mmmm.
Irma says:
February 15, 2010 at 1:30 pm (UTC -8 )
Thanks, that is a very good contribution. I found it via MSN and immediately incorporated into my feedreader. I am pleased to soon be back here to read again! Best greets