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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
2 bunches carrots, scrubbed |
4 fresh red beets, well washed |
3 leeks, green tips trimmed off |
1/4 cup freshly grated ginger |
1 large red peppers, roasted or 1/2 cup canned roasted red pepper |
4 cups vegetable stock or 4 cups chicken stock |
1/2 cup cilantro, chopped |
olive oil flavored cooking spray |
Directions:
1. Cut the carrots into 2 inch pieces.
2. Dice the beets.
3. Steam both together until tender, approximately 10 minutes.
4. Slice the leeks into thin pieces.
5. Spray a small skillet with non-stick olive oil.
6. Saute the leeks and ginger until the leeks are translucent.
7. In a food processor or blender, puree all ingredients together.
8. If you want a creamier textured soup, you may choose to puree the vegetables in the food processor (this will puree quickly and simply in 2 rounds) and then transfer to the blender.
9. The blender, being smaller, requires you to whip the soup in several smaller batches to make a truly creamy carrot soup.
10. Reheat and garnish with cilantro.
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