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4 to 5
first-course servingsEasy
Published 1998
Simple to make, this soup can be served hot or cold.
In a medium saucepan, melt the butter over medium heat. Stir in the cardamom and cook, stirring, for 2 minutes. Stir in the leeks. Cover with a lid and cook, stirring occasionally, for 5 minutes. Stir in the carrots and stock. Bring to a boil. Lower the heat and simmer, covered, for 13 minutes, or until the carrots are tender.
In a food processor or blender, purée the soup. If using a b