Carrot Soup

Directions

1. 1
   Cut the carrots into 2 inch pieces.
2. 2
   Dice the beets.
3. 3
   Steam both together until tender, approximately 10 minutes.
4. 4
   Slice the leeks into thin pieces.
5. 5
   Spray a small skillet with non-stick olive oil.
6. 6
   Saute the leeks and ginger until the leeks are translucent.
7. 7
   In a food processor or blender, puree all ingredients together.
8. 8
   If you want a creamier textured soup, you may choose to puree the vegetables in the food processor (this will puree quickly and simply in 2 rounds) and then transfer to the blender.
9. 9
   The blender, being smaller, requires you to whip the soup in several smaller batches to make a truly creamy carrot soup.
10. 10
    Reheat and garnish with cilantro.