Leek and Carrot Soup
I often make a big pot of soup on a Sunday which leaves enough left over to last me for lunch during the week. My favourite is the Lentil, Chilli & Tomato Soup but sometimes you fancy something different. This week I tried a leek soup with carrots and of course the ever present chillis.
4 leeks (approx 1 lb/450g), thinly sliced (just the white and light green parts)
1 lb/450g carrots, chopped
1 small red onion
3 red chillis, chopped
1 tablespoon olive oil
4 cloves of garlic, chopped
1/2 teaspoon curry powder
2.5 pints of vegetable stock
1/4 teaspoon salt
1/2 teaspoon pepper
1. In a large saucepan, saute the onion and garlic in olive oil for 3 mins
2. Add the leeks, carrots and chilli and cook for another 5 mins until softening
3. Pour in stock, add curry powder, salt and pepper and bring to the boil. Reduce heat, cover and simmer for 30 minutes or until the vegetables are tender.
4. Check seasoning and allow to cool slightly before blending to desired texture with a wand blender.