Carrot Soup

1. 1

   Cut the carrots into 2 inch pieces.

2. 2

   Dice the beets.

3. 3

   Steam both together until tender, approximately 10 minutes.

4. 4

   Slice the leeks into thin pieces.

5. 5

   Spray a small skillet with non-stick olive oil.

6. 6

   Saute the leeks and ginger until the leeks are translucent.

7. 7

   In a food processor or blender, puree all ingredients together.

8. 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. 9

   The blender, being smaller, requires you to whip the soup in several smaller batches to make a truly creamy carrot soup.

10. 10

    Reheat and garnish with cilantro.

* Per serving · 4 servings · Values may vary.

No additional tips available.