Creamy Carrot and Leek Soup

• 2 lbs Carrots
• 3 Large leeks
• 3 Garlic cloves, minced
• 4 tablespoons Butter
• 1 tablespoon Fresh thyme leaves (1 tsp. dried)
• 1 tablespoon Lemon zest
• 8 cups Low-sodium vegetable stock (or chicken stock)
• 1 cup Springy white wine, like Sauvignon Blanched
• 1/2 cup Sour cream or crème fraiche
• Salt and pepper

1. Trim the carrots and chop them into rough 1/2 inch chunks. Trim the root-end off the leeks and cut the white section into quarters. Slice across into small 1/2 inch pieces. (Save the greens for homemade stock.) Place the chopped leeks in a colander and rinse thoroughly–they are often sandy.
2. Place a large pot over medium heat. Add the butter, carrots, leeks and garlic and saute for 10 minutes, stirring regularly.
3. Then add the thyme, lemon zest, stock, wine, 1 tsp. salt, and pepper to taste. Cover and bring to a boil. Stir and cover again. Simmer for 20-25 minutes, until the soup looks murky and the carrots are soft.
4. Ladle the soup into a high-powered blender. (You might have to do this in two batches.) Place the lid on the blender and open the top vent for steam. Puree until smooth. Then add the sour cream to the blender and puree again. Pour both batches back into the sauce pot and stir to blend. Serve warm.

Servings: 8

Nutrition Information