Ingredients

2 cups leeks, finely chopped

2 cups carrots, finely chopped

1/2 cup sweet onion, finely chopped

5 cups soup stock

1 tbsp. paprika

Optional:

Crushed garlic

Chili flakes

Pepper to taste

Preparation

  1. In a large saucepan, combined vegetables and seasoning and bring soup stock to boil.
  2. Once carrots have softened, reduce to a simmer. Cook for 20 minutes.
  3. For puree consistency, either puree using puree machine wand, or transfer to large blender or food processor.
  4. Once the soup has puree consistency, transfer back to saucepan and reheat on simmer/low. Note: if you would like a thicker consistency you may boil off as much or as little water as you like.