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Carrot Soup soups, vegetables 2 leeks 3 tablespoons olive oil 1 medium onion; finely chopped 1 large russet or Yukon gold potato; cut into small dice 1 tablespoon minced garlic 8 large carrots; thinly sliced 6 cup vegetable stock 1/2 cup basil; coarsely torn salt and pepper Trim leek roots and green tops. Slice white leeks in half lengthwise. Separate layers and rinse under running water. Slice crosswise. In a large heavy bottomed pot, heat oil over medium. Add leeks, onion, potato and garlic. Sauté, stirring frequently, for 5 minutes or until vegetables begin to colour. Add carrots to pot and continue to cook, stirring for IS minutes more. Pour in stock, partly cover and simmer gently 30 minutes or until vegetables are tender. Add basil and puree soup in small batches. Add salt and pepper to taste. Garnish with more finely chopped basil, if desired. Contributor: President's Choice Magazine - November, 1998 Yield: 6 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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