Appetizers / Soups / Salads

Carrot Leek Soup is for Soup.

Carrot Leek Soup takes 60 minutes to prepare.

Carrot Leek Soup takes 20 minutes to cook.

Carrot Leek Soup makes 2 servings.

The ingredients for Carrot Leek Soup are:

6 oz. (1 1/2 cups) of carrots - baby or sliced
1/2 leek, halved, washed, sliced - discard tough green leaves and use only the shank.
1 'coin' fresh ginger, minced (1 tsp.)
1 (6 oz.) soy yogurt, lemon flavor
Red pepper flakes to taste (optional)

Here is how you make Carrot Leek Soup:

Makes two servings of 1 1/2 cups soup.Put the carrots, leek, and water in a medium saucepan and cover. Simmer until the carrots are just tender, no more than 20 minutes. (If you can afford the extra fat allotment, you can first saute leeks in a bit of olive oil - then add water and other vegetables to same pan. This recipe is without oil)Add the ginger towards the end of the simmering period. When done simmering, puree vegetables in a blender, then return to the pan.(if not ready for soup, you can let the vegetables set covered for up to an hour until you are ready to puree them.)Add yogurt to pureed vegetable soup base, and stir until smooth. Soup should be creamy and thick. Bring back to a low simmer for a few minutes. Do not boil or over cook at this stage, so that the healthy probiotics in the yogurt stay alive. Let the soup set covered for awhile, allowing the flavors to meld. I usually let it set 30 minutes to an hour. If necessary, reheat slightly before serving.Number of Servings: 2Recipe submitted by SparkPeople user SUBSMITH.

The nutritional information for Carrot Leek Soup is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 138.2

• Total Fat: 2.1 g
• Cholesterol: 0.0 mg
• Sodium: 85.1 mg
• Total Carbs: 28.0 g
• Dietary Fiber: 5.1 g
• Protein: 4.3 g

The dietary needs meet for Carrot Leek Soup is Lactose Free