Persain Carrot Soup

Name: Persain Carrot Soup
Ingredients: 1 teaspoon olive oil; 1 large leek, chopped, white part only; 6 garlic cloves, crushed; 5 cups vegetable broth; 1 lb carrot, sliced into 1/4 inch slices; 1 teaspoon ground cumin; 1 bay leaf; 2 tablespoons lemon juice; 1 tablespoon sugar

9 ingredients

6 steps

Ingredients

1 teaspoon olive oil
1 large leek, chopped, white part only
6 garlic cloves, crushed
5 cups vegetable broth
1 lb carrot, sliced into 1/4 inch slices
1 teaspoon ground cumin
1 bay leaf
2 tablespoons lemon juice
1 tablespoon sugar

Directions

1

Heat oil in a large saucepan over medium heat. Add leek and garlci.
2

Cook, stirring frequently, 3 minutes.
3

Add small amounts of water if necessary, about a tablespoon at a time, to keep from sticking.
4

Add broth, carrots, cumin and bay leaf. Bring mixture to a boil, then cover and reduce heat to medium-low, and simmer 45 minutes or until carrots are tender. Remove and discard bay leaf.
5

Working in small batches, puree soup, then return to saucepan. Stir in lemon juice and sugar.
6

Serve hot or cold.