est. 2008

Carrot Leek Soup

Mary Dougherty

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ABOUT mary

I'm a fine art film photographer living in the mountains and traveling to tell beautiful stories





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I am a soup person. Besides the fact that they can be ridiculously easy to make, I love sitting down with a hot bowl of soup and some kind of bread to accompany it for a meal. Also, I’ve recently had a terrible sore throat that I either picked up at the children’s museum or I have allergies to blame. I don’t have a fever so I’m not too worried yet but I can only eat so much raw garlic, you know what I mean? One clove was enough so far.

Matt was away this past weekend and with the accidental buying of two bags of carrots I was looking for something to make when I stumbled upon a recipe in our cookbook: The Splendid Table’s How to Eat Supper. We had some leeks that desperately needed to be used up and carrots were obviously on hand so it was perfect. I made cornbread too and was left with enough to feed 6-8 especially because I had a hard time convincing Daphne that it was worth her time. Despite the excess, I’m no stranger to leftovers so I didn’t mind having a few other meals taken care of and it’s always easy to freeze for later.

I couldn’t pass up sharing this with you #1 because it was so easy to make and #2 because it was so easy to photograph. Um… look at that gorgeous orange! Thank you, carrots. The soup is a nice twist on traditional potato leek and I decided to add the yogurt just to make it look pretty but I liked the way it tasted too. There you have it. Too bad no one took me up on my facebook offer to share!

Carrot Leek Soup adapted from the Splendid Table

olive oil  |   white part of 3 leeks   |    5 large garlic cloves   |   1/4 t fresh nutmeg

Add a few swirls of olive oil to the bottom of a large pot and bring to medium high heat. Stir in leeks, garlic + grate nutmeg over top while reducing heat to medium low and saute for 3 to 5 minutes until softened.

1 lb peeled + thinly sliced carrots  |  3 medium potatoes, peeled and cut into small cubes  |   6-8 cups of vegetable or chicken broth  |  1-2 cups of water

Add carrots, potatoes, broth and water to the pot (veggies should be covered in liquid) and bring to a boil with the pot partially covered. Cook for 15 minutes, or until veggies are fork tender, then cool enough to safely puree with immersion blender or vitamix. Season with salt, pepper + fresh nutmeg to taste and top with a dollop of unsweetened yogurt if desired + enjoy!

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