Carrot and Coriander Soup

Lunch

 The perfect harvest soup for those chilly days.

  • Total Preparation Time: 70 minutes

Makes 6 servings

Rating: 0 Stars

Ingredients

1/4 cup50 mLGAY LEA - Salted Butter
2 2 Leeks, tranchés
4 cups1 LCarrots, tranchées
1 tbsp15 mLFresh Ginger, haché
3 cups750 mLMilk
2 cups500 mLChicken Broth
GAY LEA - Regular Sour Cream, (garniture)
Coriander, hachée (garniture)
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Instructions

  1. Melt butter in heavy saucepan. Add leeks, carrots and ginger. Stir until coated with butter. Cook on medium heat for 10 minutes.
  2. Add milk and broth. Bring to boil. Cover and simmer 20 minutes.
  3. Purée in blender in small batches until smooth. Add salt and pepper to taste. Garnish with sour cream and chopped fresh coriander.
This recipe is one of 150 featured exclusively in our cookbook, Our Table.

 

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Ingredients

1/4 cup50 mLGAY LEA - Salted Butter
2 2 Leeks, tranchés
4 cups1 LCarrots, tranchées
1 tbsp15 mLFresh Ginger, haché
3 cups750 mLMilk
2 cups500 mLChicken Broth
GAY LEA - Regular Sour Cream, (garniture)
Coriander, hachée (garniture)
Add to Shopping List

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