Carrot-Leek Soup Recipe




 Canned chicken broth3 1⁄4 Cup (52 tbs) (Divided)
 Sliced carrots3 Cup (48 tbs)
 Sliced leeks1 Cup (16 tbs)
 Grated ginger1 Teaspoon
 Red pepper1 Dash

Nutrition Facts

Serving size

Calories 74 Calories from Fat 11

% Daily Value*

Total Fat 1 g1.9%

Saturated Fat 0.32 g1.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 103.4 mg4.3%

Total Carbohydrates 13 g4.4%

Dietary Fiber 2.6 g10.4%

Sugars 4.9 g

Protein 4 g8.5%

Vitamin A 254.6% Vitamin C 13.4%

Calcium 4.8% Iron 6.6%

*Based on a 2000 Calorie diet


Combine 1 1/2 cups broth, carrots, leeks, and ginger in a large saucepan, bring to a boil.
Cover, reduce heat, and simmer about 20 minutes or until the carrots are tender.
Remove from heat, pour vegetable mixture into container of an electric blender, process until smooth.
Return pureed mixture to saucepan, add remaining 1 1/2 cups broth.
Cook over medium heat, stirring occasionally, until thoroughly heated.
Stir in red pepper.
To serve, ladle soup into serving bowls, garnish with minced parsley, if desired.