Here’s a carrot & leek soup from my CSA. This week we got three big bags of carrots, so here is something inspiring to make with them! By the way, there was a wonderful article in the NY Times today on
mindful eating.
- 1/4 cup olive oil
- 4 medium carrots, peeled and sliced
- 3/4 cup white onion, diced
- 3/4 cup leek, chopped (use only the white and pale green parts)
- 2 cloves garlic, chopped
- 1/2 teaspoon fresh or 3/4 teaspoon dried thyme
- 6 cups chicken or vegetable stock, or just plain old water
- salt and pepper
Heat olive oil in a large saucepan on medium heat. Add carrots, onion, leek, garlic, and thyme, and mix well. Cover and stir occasionally for about 15 min until onion is translucent. Add liquid, cover, and simmer on low heat for 40 min until carrots are tender. Puree with an immersion blender, and season to taste with salt and pepper. Bon appetit!
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If you’ve never been o
n “Your Health is on Your Plate” before, and you’re not sure where to start, visit Lets Start at the Very Beginning to get a jumpstart on preventing diabetes and obesity in yourself and the ones you love!!
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