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Springtime Carrot and Leek Soup


Description

A light spring time soup made with fresh dill and organic carrots from my local farm. It makes a great lunch or light dinner paired with a mixed greens salad.


Ingredients

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 2 leeks, washed and thinly sliced
  • 1 garlic clove, minced
  • 4 cups washed, peeled, and grated carrots
  • 1 tablespoon honey
  • 2 tablespoons sherry
  • 1 quart (4 cups) chicken or vegetable stock
  • 1/2 cup half and half or whole milk
  • 2 tablespoons fresh minced dill
  • kosher salt

Instructions

  1. In a medium size stock pot, heat olive oil and butter over medium heat.
  2. Add leeks and cook about 5 minutes. Add garlic and cook one minute more. Add grated carrots, honey, and sherry. Stir a few minutes until honey is dissolved. Add vegetable or chicken stock. Bring to a simmer and cook, stirring occasionally, for 20-30 minutes.
  3. Turn heat to low and add half and half and minced dill.
  4. Heat soup through taking care it doesn’t come to a boil.
  5. Season with salt to taste and serve.