For those with a busy schedule, this soup can easily be made the night before you're planning on eating it, even while you do other things, or you can at least do what little prep is needed the night before -- basically cleaning and cutting up some carrots and leeks -- and do the active cooking in about 30 minutes the next day.
The recipe calls for a little heavy cream, but you can easily leave it out or substitute half-n-half and still get the creaminess, just with less calories.
Carrot and Leek Soup
- 3 tablespoons of butter
- 1/2 teaspoon of cardamom (careful with this, too much can really overpower the whole thing)
- 3 medium leeks, cleaned well (duh!) and sliced cross-wise (half-inch slices seem to work well)
- 5 good-sized carrots, peeled and thinly sliced
- 3-4 cups chicken stock (if hoping to get 2 meals out of it, go with 4 cups and one more carrot)
- Cream or half-n-half (or nothing)
- Salt and pepper
In a fairly large saucepan, melt the butter. Stir in the cardamom and cook for a minute or so. Stir in the leeks and cover for 5 minutes (stir once in a while). When the leeks are tender, add the carrots and stock, bring to a boil. Reduce to a simmer, cover and cook for about 15 minutes. You want the carrots to be pretty tender.
In batches in a blender, puree the carrot/leek mixture until it's smooth. Return to the pan, taste and add salt or pepper as you see fit. One quick pour of cream around, stir well, and serve.