Carrot-and-Leek Soup

By dashy_65

Ingredients

• 4 large leeks, cleaned and sliced
• 1 small onion, chopped
• 3 garlic cloves, chopped
• 1 tablespoon olive oil
• 3 (1-pound) packages baby carrots
• 2 (32-ounce) boxes chicken broth
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon dried thyme
• 1 cup half-and-half

Preparation

Step 1

Remove and discard green tops from leeks; cut white portions into slices, and set aside.

Sauté chopped onion and chopped garlic in hot olive oil in a large Dutch oven over medium heat just until tender. Do not brown.

Stir in leeks, carrots, and next 3 ingredients. Bring to a boil. Reduce heat and simmer, stirring occasionally, 25 minutes or until vegetables are tender.

Stir in thyme. Remove from heat, and let cool 10 minutes.

Process carrot mixture, in 2 or 3 batches, in a food processor or with a hand emulsion blender until smooth.

Return carrot mixture to Dutch oven, and add half-and-half. Heat over low heat until warm.

184 cal, 3.6g fat, 30.4g carb, 289mg sodium, 2.6g fiber