It’s January. We’re in detox mode after the holidays (our last 2 posts were for Ooey Gooey Butter Cake and Honey Bunches of Oats French Toast) but we still want to eat something hearty and satisfying because it’s cold in New York.
Even in Winter there are some pretty fantastic vegetable options in the Northeast, and our friend shared part of her CSA box with us last weekend. We ended up with lots of leeks and carrots, and we had some homemade chicken stock in the freezer. This adventure in soup making led us down a warm and delicious path, perfect for what we are craving these days!
Our amazing Cooler Kitchen ladle looked great and worked wonders as we scooped ourselves a heaping hot bowl fresh out of the pot!
Hearty & Healthy Carrot Leek Soup
- 2 pounds carrots
- 3 large leeks
- 3 garlic cloves, minced
- 2 tablespoons oil (we used coconut oil)
- 1 tablespoon fresh thyme leaves (1 tsp. dried)
- 1 teaspoon lemon zest
- 8 cups chicken or vegetable stock
- Juice of 1 lemon
- Salt and Pepper to taste
- 1 tsp curry powder
- ½ cup coconut milk (optional)
- 1 tbs Parsley, chopped (as a garnish)
- Peel the carrots and chop them into ½ inch chunks. Clean the leeks, then cut and discard the green parts and chop the white section into ½ inch pieces.
- Place a large stock pot over medium heat. Add the coconut oil, carrots, leeks and garlic and saute for 10 minutes, stirring regularly.
- Add the thyme, lemon zest, stock, lemon juice, salt and pepper to taste, and curry powder. Cover and bring to a boil. Stir and cover again. Simmer on low for 20-25 minutes, until the carrots are soft.
- Ladle the soup into a high-powered blender, or use a hand-held immersion blender to puree until smooth. Then stir in the coconut milk if desired.
- Served the soup warm, and garnish with parsley and salt and pepper to taste. Can be refrigerated for up to 3 days.