Carrot, Ginger, and Leek Soup
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This recipe is from my husband’s Granny. She is Hungarian and everything this soup is - bright, colorful, spicy, gingery, and nourishing. I made a few adjustments to make it just as delicious, but more brain-healthy. We like to serve this with homemade bread and a colorful salad.
What a beautiful and delicious way to get in a mega-dose of brain-boosting carotenoids for a light lunch or hearty dinner with a side of whole grain bread and leafy green salad. Some ways to boost the protein in this soup if having it solo would be to add some grilled tofu, ground turkey, or keep it vegetarian with steamed edamame beans or crushed peanuts.
Carrot, Ginger, and Leek Soup Ingredients
S E R V E S 6
S E R V I N G S I Z E ~ 1 1⁄2 cups
P R E P T I M E 60 min
M I N D P O I N T S: 2 OV
• 2 Tablespoons extra virgin olive oil
• 6 large carrots, peeled and chopped
• 2 cups leeks, white stem only (about 1 leek), chopped
• 1 1⁄2 cups peeled and chopped russet potatoes
• 1 cup yellow onion, chopped
• 1⁄2 tsp salt
• 1 Tbsp fresh ginger root, grated
• 2 1⁄2 cups vegetable stock
• 1 1⁄2 cups oat milk or milk of choice
• 2 Tbsp hot sauce
Directions:
1. Heat olive oil in a large soup pot over medium heat. Add carrots, leeks, potatoes, onion, and salt. Cook the veggies until bright in color and slightly tender, stirring frequently--about 7 minutes.
2. Stir in ginger. Add stock.
3. Bring to a boil. Reduce heat , cover, and simmer for 20 mins or until veggies are soft and cooked through. Remove from heat and let cool slightly.
4. Using a hand blender, puree until smooth and creamy. Return to heat and add milk to simmer for another minute or two. Remove from heat.
5. Add a couple drops of hot sauce to each serving, if desired.
