Curry Carrot Leek Soup
A smooth, vibrant soup made with carrots, leeks, and warm curry spices. Light and flavorful with a touch of sweetness.
Ingredients
- 1 pound thinly sliced leeks, white parts only
- 1 pound carrots, coarsely chopped
- 2 teaspoons butter or stick margarine
- 1 medium potato, peeled and diced
- 1/2 teaspoon curry powder
- 4 cups reduced-sodium chicken broth
- 1/4 teaspoon salt 1/4 teaspoon pepper
Directions
- In a large saucepan, saute leeks and carrots in butter until leeks are tender. Add potato and curry powder; cook and stir for 2 minutes. Add broth, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until the vegetables are very tender.
- Cool slightly. Process in batches in a food processor or blender until pureed. Return to the pan; heat through.
