Carrot and Leek Soup

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Yields1 ServingCategoryCooking Method, DietTags, ,

Soups need not be labour intensive, this soup is a prime example. It’s extremely simple to make but also extremely flavoursome. Rich in beta-carotene, this soup is ideal during cold season when your immune-system needs a boost.

Ingredients
 4 Large Carrotspeeled and sliced thickly
 2 tbsp Olive Oil
 4 Leekssliced in half length ways then into half discs
 2 tbsp Butter
 4 tsp Vegetable bouillon
 1 l Water
 Milk(an option) – dairy or non-dairy

1

Roast the carrots at 180°C (350°F) in the olive oil until soft i.e. 30-35 minutes

2

Meanwhile, sweat the leeks in 2 tbsp butter in a large lidded saucepan.

3

Make up the bouillon in a measuring jug.

4

Once the carrots are roasted and the leeks soft then put the bouillon and carrots into the pan with the leeks.

5

Simmer for 10-15 minutes then leave to cool before processing in a food processor.

6

You can add milk at this stage if you want a creamier soup.

7

Pack in a warmed Thermos.

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