Curry Carrot-Leek Soup

1. 1

   In a large saucepan, saute leeks and carrots in butter until leeks are tender. Add potato and curry powder; cook and stir for 2 minutes. Add broth, salt and pepper; bring to a boil.

2. 2

   Reduce heat; cover and simmer for 15-20 minutes or until the vegetables are very tender. Cool slightly.

3. 3

   Process in batches in a food processor or blender until pureed. Return to the pan; heat through.

* Per serving · 4 servings · Values may vary.

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