Cool weather = soup weather. It's a pretty simple equation. This soup is a particularly tasty and hearty one - a smooth mixture of carrot, potato, and leek, with just a hint of yummy spice and zesty lemon juice to push it over the top into fantastic territory.
Grab a hunk of bread, whip up this budget-friendly meal, and tuck in.
And a word to the wise - when attempting to thinly slice multiple carrots, the slicer blade on your food processor is your best friend.
Carrot Leek Soup
adapted from The Splendid Table's How to Eat Supper
2 tablespoons extra virgin olive oil
2 leeks, white and light green parts only, chopped
2 garlic cloves, chopped
pinch of nutmeg
1/2 pound carrots, thinly sliced
2 small or 1 medium potato of your choice, peeled and cubed
2 cups low sodium vegetable broth
salt and pepper to taste
juice of 1/2 lemon
1. Film the bottom of a soup pot or Dutch oven with the oil and heat over medium heat. Add leeks, garlic, and nutmeg, and cook, stirring often, until soft. Try not to brown the leeks and garlic. (Reduce heat if necessary).
2. Stir in carrots, potato, and broth. Top up with water to just cover all the veggies. Bring to a boil, then partially cover the pot and let simmer for 15 minutes, or until veggies are fork tender.
3. Puree the soup with an immersion blender, or in batches in a blender or food processor, until smooth. Season with salt and pepper and stir in the lemon juice. Serve.