Carrot Leek Soup- Yummy!

Anne, one of our great FLAG clients, mentioned she had made Carrot Leek Soup for her snacks this week. I had never had that before and it intrigued me, especially since I had a lonely leek in the bottom of my fridge. Wow, and I had carrots too. And on top of that a cool fall day and you’ve got perfect soup time.

I was able to quickly prepare this and I let it simmer most of the morning. It smelled fantastic. (ask the ladies only team at 9am who came into the house)

Here’s the recipe. Dean and I had one of the protein sources from Meal Movement along side the soup to complete the PPW lunch.

Carrot Leek Soup

• 1 large leek, discard the green top and slice the white portion.
• 1 onion, diced
• 1/2 cup sliced celery
• 4 garlic cloves
• 1 Tablespoon olive oil
• 8 carrots, peeled and sliced into 1/4 inch
• 1 (32- ounce) box of chicken broth
• 1/2 teaspoon sea salt
• 1/4 teaspoon pepper
• 1/4 teaspoon dried thyme
• 1/2 cup half and half

Saute the onion, celery, and garlic in the olive oil until tender in a dutch oven. Do not brown. Add the broth, carrots, leeks, and the salt and pepper. Reduce heat to low and simmer until the veggies are tender. Stir in thyme. Remove from heat and let cool slightly. Process the carrot mixture in a food processor or Vitamix blender until smooth. Return to the dutch oven and slowly add in the half and half. Heat until warm. ENJOY, I know you will.