Serves: 8 |
Prep Time: 15 minutes |
Cook Time: 20 minutes
Ingredients
- 2 Tbsp Eden Extra Virgin Olive Oil
- 1 clove garlic, minced
- 4 cups chopped leeks, white and green parts (about 2 large leeks)
- 8 cup chopped carrots, (about 2 pounds)
- 10 cups water, or vegetable stock
- 1 tsp Eden Sea Salt
- 1 tsp curry powder, or to taste
- 1/8 tsp Eden Cinnamon
- 2 ounces Eden Pistachios, coarsely chopped, for garnish
Directions
Heat the oil in a medium soup pot and sauté the garlic and leeks until the leeks are slightly golden. At the carrots, water, and half the sea salt. Cover and simmer about 15 minutes or until the carrots are tender. Remove from the heat and purée, in 2 or 3 batches, in a blender until creamy. Pour into a soup pot and all the remaining sea salt, curry powder and cinnamon. Simmer on medium-low for another 5 to 10 minutes. Ladle into individual serving bowls and garnish each with pistachios.
Nutritional Information
Per serving - 154 calories, 7 g fat (38% calories from fat), 4 g protein, 22 g carbohydrate, 6 g fiber, 0 mg cholesterol, 311 mg sodium