Description
This is an easy and satisfying soup. Great for a starter or as a main meal.
Ingredients
5 pounds of carrots
6 medium sized Russet potatoes
5 medium sized leeks, white and light green parts only, soaked and cleaned
3 tablespoons butter
3 Knorr chicken bouillon cubes
2 teaspoons dried dill
2 teaspoons paprika
1 teaspoon curry powder
Freshly ground pepper, to taste
Salt, to taste
Heavy cream, if desired
Sour cream, if desired, for garnish
Instructions
Cut the vegetables into large chunks. Melt the butter in a large pot and brown the leeks and potatoes. Add the carrots, dill, paprika, bouillon cubes, curry, pepper, and enough water to cover the vegetables. Don’t add any salt at this stage because of the bouillon cubes.
Bring everything to a boil. Turn down the heat and let simmer for 30-45 minutes or until the vegetables are very tender. Blend in batches in a traditional blender or use an immersion blender. Taste and adjust for seasoning. If you’d like a creamier soup you can add heavy cream.
To serve, garnish with a dollop of sour cream (or Greek yogurt) and a few homemade croutons.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Cuisine: American
Nutrition
- Calories: 330.22
- Sugar: 17.03 g.
- Sodium: 632.8 mg.
- Fat: 6.54 g.
- Saturated Fat: 3.5 g.
- Carbohydrates: 64.88 g.
- Fiber: 11.31 g.
- Protein: 7.42 g,
- Cholesterol: 14.48 g.
Keywords: carrot, leek, potato