Carrot Soup

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 bunches carrots, scrubbed
• 4 fresh red beets, well washed
• 3 leeks, green tips trimmed off
• 1/4 cup freshly grated ginger
• 1 large red peppers, roasted or 1/2 cup canned roasted red pepper
• 4 cups vegetable stock or 4 cups chicken stock
• 1/2 cup cilantro, chopped
• olive oil flavored cooking spray

Recipe

• 1 cut the carrots into 2 inch pieces.
• 2 dice the beets.
• 3 steam both together until tender, approximately 10 minutes.
• 4 slice the leeks into thin pieces.
• 5 spray a small skillet with non-stick olive oil.
• 6 saute the leeks and ginger until the leeks are translucent.
• 7 in a food processor or blender, puree all ingredients together.
• 8 if you want a creamier textured soup, you may choose to puree the vegetables in the food processor (this will puree quickly and simply in 2 rounds) and then transfer to the blender.
• 9 the blender, being smaller, requires you to whip the soup in several smaller batches to make a truly creamy carrot soup.
• 10 reheat and garnish with cilantro.