Curried Carrot and Leek Soup

1. 1

   In a large skillet, melt the butter in the olive oil over moderate heat.

2. 2

   Add the curry powder and stir until fragrant, about 45 seconds.

3. 3

   Add the carrots and cook until just tender, about 7 minutes.

4. 4

   Add the leeks and cook, stirring occasionally, until beginning to brown, about 4 minutes.

5. 5

   Add the stock and bring to a boil, then simmer over low heat for 4 minutes.

6. 6

   Season with salt and pepper.

7. 7

   Working in batches, puree the soup in a blender or food processor until smooth.

8. 8

   Return the soup to the saucepan, add the water and reheat gently.

* Per serving · 4 servings · Values may vary.

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