Carrot-and-Leek Soup

Name: Carrot-and-Leek Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 kilograms packages baby carrots; 2 kilograms boxes chicken broth; 0 teaspoons dried thyme; 3 garlic cloves, chopped; 237 milliliters half-and-half; 4 larges leeks, cleaned and sliced; 1 Tbsp olive oil; 1 small onion, chopped; 0 teaspoons pepper; 1 teaspoons salt

Carrot-and-Leek Soup might be just the soup you are searching for. This recipe covers 16% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 160 calories, 4g of protein, and 6g of fat each. A mixture of baby carrots, leeks, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free, primal, whole 30, and vegetarian diet. It can be enjoyed any time, but it is especially good for Autumn.

Instructions

Remove and discard green tops from leeks; cut white portions into slices, and set aside.

Ingredients you will need

Leek

Saut chopped onion and chopped garlic in hot olive oil in a large Dutch oven over medium heat just until tender. Do not brown.

Ingredients you will need

Olive Oil

Garlic

Onion

Equipment you will use

Dutch Oven

Stir in leeks, carrots, and next 3 ingredients. Bring to a boil. Reduce heat and simmer, stirring occasionally, 25 minutes or until vegetables are tender.

Ingredients you will need

Vegetable