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Carrot, Leek, and Ginger Soup

Categories: Easter, Passover, Quick to fix
Type: Soups and Stews

Ginger and coriander make this easy carrot and leek soup more interesting.

Serves: serves 4


  • 2 large leeks, cleaned and finely sliced, with some of the green part
  • 2 large carrots, thinly sliced
  • 1 tbsp olive oil
  • 1-in (2.5-cm) piece fresh ginger, peeled
  • 4 cups vegetable stock
  • 1 bay leaf
  • 2 tbsp half-and-half
  • 1 tbsp chopped fresh cilantro

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  1. Heat the oil in a saucepan over medium-low heat and cook the leeks until softened but not browned.
  2. Add the carrots, stir, grate in the peeled ginger, and add the stock and the bay leaf. Bring to a boil and simmer for 30 minutes.
  3. Remove the bay leaf and purée the soup in a blender or food processor.
  4. Reheat and serve in individual bowls with a swirl of cream and a sprinkling of chopped fresh coriander.

Excerpted from SuperFoods, SuperFast.
Copyright © 2006 Dorling Kindersley Limited.
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