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Add a photoServings: 6
Ingredients
- 1/4 c. extra virgin olive oil
- 1 lrg garlic clove chopped
- 2 c. minced leeks, white part only
- 1 1/4 lb minced carrots - (abt 6 carrots)
- 1/2 tsp grnd cumin
- 1/4 tsp cayenne pepper
- 8 c. chicken broth Salt to taste Freshly-grnd black pepper to taste Creme fraiche for garnish (can also use Mexican crema) Minced cilantro for garnish
Directions
- Heat the oil in a large saucepan over medium heat. Add in the garlic, leeks and carrots and cook till the leeks are softened, 10 min. Add in the cumin, cayenne pepper and chicken broth. Let simmer, covered, till the carrots are very tender, 15 to 20 min.
- Puree the soup in a blender in batches till smooth.
- Serve hot or possibly cool with a dollop of creme fraiche and a healthy pinch of minced cilantro.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 426g | |
| Recipe makes 6 servings | |
| Calories 174 | |
| Calories from Fat 99 | 57% |
| Total Fat 11.21g | 14% |
| Saturated Fat 1.86g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 157mg | 7% |
| Potassium 573mg | 16% |
| Total Carbs 13.86g | 4% |
| Dietary Fiber 2.6g | 9% |
| Sugars 4.92g | 3% |
| Protein 7.42g | 12% |
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