Leek-Carrot-Apple Soup

Serves 4

We had two left-over leeks from "Braised Leeks*", so I used them in this cold or warm soup. Plus, we have to do something with the 10 lbs. (4,5 kg) of organic carrots (were on sale).-Mike

1 Tbs. (15 ml) olive oil

1 chopped medium onion

2 tops of leeks (or 1 whole leek), chopped

1 lb (450 g) organic carrots, cut into 1/2-inch (1,25 cm) slices

1 organic apple*, cored and chopped

3 cups (750 ml) organic vegetable broth

3 Tbs. (45 ml) minced mint (=3 tsp. dry mint)

curry powder (optional)

Greek yogurt or almond yogurt-dairy free

1. Sauté the onions and leeks (4 minutes)

2. Mix in carrots and apple. Cover, reduce heat, cook 8-10 minutes.

3. Let the soup sit, uncovered about 20 minutes.

4. Purée in a blender. (If it is too thick, add broth as desired.)

5. Season to taste with black pepper and optional, curry powder.

6. Reheat if desired.

7. Serve with a spoonful of yogurt and some mint leaves as garnish.

*Braised Leeks
 http://veggiefernandezs.blogspot.com/2011/09/braised-leeks.html


*See "Know Your Apples". http://veggiefernandezs.blogspot.com/p/getting-to-know-your-vitamins.html