Carrot Leek Soup
Updated: Nov 14, 2020
At the end of the summer, I spend a lot of my time scanning all the goodness from our garden, and one of the items I can is soup. Here is a variation on my Carrot Soup recipe from 2009. We are trying to limit dairy in our diet, so I thought to rework several of my soup recipes without the addition of cream.
2 pounds of carrots, cleaned and chopped
2 medium leeks, light green to white parts, sliced
2 tablespoons of unsalted butter
The juice of one orange
1 large sprig of Tarragon
1 tablespoon of maple syrup
1 teaspoon of sea salt
In a large saucepan melt the butter for medium heat, now add the leeks and saute until soft.
Add carrots to the saucepan along with the tarragon and salt, add about a quart of water, you want the water to be about 2 inches above the carrots. Bring to boil and reduce, simmer until carrots are soft. Remove from heat.
Remove tarragon, add orange juice and maple syrup, stir to combine.
Once cool enough to handle, puree and return to the pan, season to taste. If the soup is too thick, return to heat and add water and whisk until desired thickness.