Carrot and Leek Soup

In the recent issue of Fine Cooking magazine recipe for carrot and leek soup caught my eye. Sweet carrots with the light onion flavor of leeks appeared to be a good combination. The soup was actually in a section feature on yogurt which is the last ingredient in this soup. Overall we rated the soup as very good. Variations might include adding a tablespoon of a curry powder of your choice.

RECIPE

3 tablespoons unsalted butter
1 medium yellow onion, chopped
2 small leeks (light-green and white parts only), sliced
2 large cloves garlic, chopped
Kosher salt and freshly ground black pepper
3 cups low sodium chicken broth or vegetable broth
2 lb. carrots, sliced 1/4 inch thick
3 fresh or 2 dried bay leaves
2 sprigs fresh thyme
1 cup plain full-fat or low-fat yogurt

In a medium saucepan, melt 3 Tbs. of the butter over medium heat. Add the onion, leeks, garlic, 1/2 tsp. salt, and 1/4 tsp. pepper. Cook until softened and light golden-brown stirring occasionally for about 10 minutes.

Add the broth, carrots, bay leaves, thyme sprigs, and 1/2 cup water(wrap and tie herbs in cheese cloth to help removal later). Bring the mixture to a boil over medium-high heat. Reduce the heat to medium and simmer until the carrots are tender, about 15 minutes.

When the vegetables are tender, discard the bay leaves and thyme sprigs. With a regular or a hand blender, purée the soup (work in batches if using a regular blender). Stir in the yogurt. If you prefer a thinner texture, add a little water. Season to taste with salt and pepper, and serve garnished with croutons or crackers.

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