Carrot Leek Soup



  • 2 T. olive oil
  • 1 lb. leeks washed, trimmed and sliced
  • 1 lb. carrots peeled and sliced
  • 1 medium potato peeled and chopped
  • 1-2 T. Freshly chopped ginger
  • 1/2 tsp. curry powder
  • 2 pt. chicken stock


  1. Heat the olive oil in a large saucepan and add the leeks.
  2. Stir well and let cook 2-3 minutes.
  3. Add the carrots, potato and ginger; cover and cook very gently for 10 minutes, without browning.
  4. Add the curry powder and cook for 2 minutes, stirring, and then add the stock.
  5. Bring to a boil, reduce heat and simmer for 30 minutes until the vegetables are tender.
  6. Use an immersion blender makes this job super easy and neat