Carrot and Leek Soup with Zesty Shallots
This creamy carrot and leek soup, topped with zesty shallots, brings a touch of sunshine to gray days. It's a simple yet flavorful recipe perfect for warming up on chilly evenings.
Ingredients
- Olive oil
- 3-4 leeks, halved lengthwise, rinsed clean and finely sliced
- 1 large yellow onion, peeled, halved and thinly sliced
- 1 tablespoon thyme
- 2½ pounds carrots, peeled and sliced
- ½ teaspoon salt
- 8-10 grinds black pepper
- 8 cups vegetable stock
- 6 shallots, peeled and sliced
- 2 tablespoons chives, finely chopped
- Zest and juice of 1 lemon
Instructions
- Heat olive oil in a large saucepan over medium heat. Add the leeks, onion and thyme and cook, stirring frequently, until the vegetables are soft and lightly browned, 8–10 minutes.
- Add the carrots, salt and pepper and cook for 5 minutes. Stir occasionally to ensure that the vegetables do not stick.
- Add the vegetable stock, reduce heat and simmer for 20 minutes, or until the carrots are soft.
- Remove from the heat and purée the soup in batches in a food processor or blender or with an immersion blender until smooth. Return the puréed soup to the saucepan and keep warm until ready to serve.
- Just before serving, prepare the shallots. Warm a little olive oil in a small saucepan or skillet over medium heat. Add the shallots and sauté until golden brown. Add the chives, lemon zest and juice, and cook for 30 seconds more.
- Top each bowl of soup with a spoonful of the shallot mixture.
Nutrition
Calories: 121kcal | Carbohydrates: 29g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.03g | Sodium: 1583mg | Potassium: 641mg | Fiber: 6g | Sugar: 13g | Vitamin A: 25000IU | Vitamin C: 22mg | Calcium: 91mg | Iron: 2mg