Carrot-Leek Soup

1. 1

   Combine 1 1/2 cups broth, carrots, leeks, and ginger in a large saucepan and bring to a boil.

2. 2

   Cover, reduce heat, and simmer about 20 minutes or until the carrots are tender.

3. 3

   Remove from heat; pour vegetable mixture into the container of an electric blender or food processor.

4. 4

   Process until smooth.

5. 5

   Return pureed mixture to saucepan; add remaining 1 1/2 cups broth.

6. 6

   Cook over medium heat, stirring occasionally, until thoroughly heated.

7. 7

   Stir in red pepper.

8. 8

   To serve, ladle soup into serving bowls.

9. 9

   Garnish with minced parsley and sour cream, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.