Our carrots and leeks are both sizing up just as the weather is turning cooler. Soup has sounded like a good dinner idea lately, especially with gray rainy weather. While we enjoy the Curried Carrot Soup recipe from the Joy of Cooking, when we found this recipe we were pleasantly surprised by the totally different taste. Ground cardamom is the key ingredient, adding a sweet & warm aroma to the soup.
Your soup may come out a little more orange than my latest batch. I was using carrots mixed colored carrots and the ones I pulled were mostly on the yellow to white end of the spectrum. It is usually more of a pale to medium orange color.
Carrot Leek Soup
4 tbsp unsalted butter
1/2 to 3/4 tsp ground cardamom
3 medium or 4 small leeks
5 large carrots, peeled and sliced
1 medium potato, peeled and sliced
1/2 cup white grape juice or white wine (optional)
3 cups stock
1/2 cup heavy cream
salt & pepper
Chop the white and light green parts of the leek, and then rinse the pieces in a colander to remove any stubborn dirt between the layers.
Cut the butter into pieces and melt in the bottom of a large saucepan over medium heat. Stir in the cardamom and cook for 1-2 minutes until fragrant. Add the leeks, and cover. Cook, stirring occasionally for 5 minutes until the leeks are soft. Add the grape juice or wine and cook for 2 minutes. Add the carrots, potatoes & stock. Bring to a boil, lower the heat to simmer and cook, covered for about 15 minutes until the carrots and potatoes are soft. Puree. Stir in cream and add salt and pepper to taste.