Carrot Soup

1. 1

   Chop the leek, potato, onion, 1 garlic clove and carrots into pieces, place in a saucepan with enough water to cover the vegetables and cook for about 30 minutes or until you feel the carrot is tender.

2. 2

   Use the hand blender to make a very creamy puree, take from the heat and add a pinch of salt and a little bit of olive oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.