Just in case you are overdosing on chocolate bunnies and jelly beans (like me), I figured a tasty, clean carrot soup would be just the thing. It even works for vegan family and friends if you leave off the creme fraiche, although for me, the creme fraiche really makes the soup.
The carrot and leek soup is super easy to prepare and is teenage-approved judging from the empty container that my son left this morning. For those of you who don’t have a stick/immersion blender, I advise you to get one. No more dumping hot soup into a blender in batches, you can puree right in the pot once the soup has cooled down a bit.
A quick lemon goat cheese crostini is a perfect side item – it could become the new tomato soup and grilled cheese in my world. Maybe. But it is delicious for sure!
Happy Easter Bunny Day and Happy Spring – wishing you all sunshine and no cold winds!
- 1 pound carrots
- 1 large leeks
- 2 garlic cloves, minced
- 2 tablespoons butter
- 1 tablespoon fresh thyme leaves
- 4 cups low-sodium vegetable stock (or chicken stock)
- Cayenne Pepper (optional for a kick)
- 1/2 cup Creme Fraiche (approx – for garnish)
- 1-2 teaspoons Fennel Pollen
- Salt and Pepper
Trim the carrots and rough chop them into 1/2 inch chunks. Trim the leeks and slice lengthwise and then across. Rinse the leeks in a colander. Place the butter, carrots, leeks and garlic into a large pot and saute for approximately 10 minutes while stirring.
After ten minutes, add the thyme, stock, and salt, and pepper to taste. Bring to a boil, stir and cover. Simmer (covered) for 20-25 minutes. Check the carrots and make sure they are soft.
Puree the soup with a stick blender until smooth. You can do it in a blender in batches but a stick blender is easiest. Taste and adjust salt and pepper. Garnish with a dollop of creme fraiche and a sprinkle of fennel pollen. A lovely side addition is crostini with lemon goat cheese! Serve and enjoy!
See more Spring Recipes at The Hungry Goddess – Hungry Goddess is my foodie alter ego and food writing Self 🙂
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