The Dish | Carrot-Leek Soup

During the busy holiday season, I lean heavily on recipes that make for a quick and easy dinner. Both healthy and tasty, this soup by David Tanis from the New York Times is in regular rotation at our house — especially this time of year when life gets hectic and nights are chillier. I typically double or triple the recipe so we have plenty for lunch the next day. Makes 3-4 generous servings.

  • 2 tablespoons unsalted butter
  • 4 cups peeled carrots, roughly chopped into large rounds
  • 2 medium leeks, white part only, chopped
  • 8 cups water or broth (chicken or vegetable)
  • 2 tablespoons miso (any color works fine)
  • 1 small lime
  • Salt and pepper to taste
  • Thinly sliced chives, for garnish 
  • Melt butter in a pot over medium heat. Add carrots and leeks when the butter starts to sizzle. Season with salt and pepper. Saute for two minutes, then add water or broth.
  • Bring to boil over high heat and then reduce to a simmer. As soup cooks, taste and add salt as needed.
  • Cook until carrots are soft, about 15-20 minutes. Turn off heat.
  • Allow the soup to cool a bit. Remove two cups of liquid then puree the remaining soup with an immersion blender or standard blender (I use my Vitamix, which results in a silky smooth soup). Add reserved liquid to adjust the soup’s thickness to your liking.
  • To serve, heat soup and whisk in miso.
  • Divide among bowls. Top with a squeeze of lime juice and chives. Enjoy! 

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