Vegetarian Recipe #6: Carrot Soup

Ingredients:

10 small-medium carrots (smaller carrots, with no cracks, are sweeter)

3 medium potatoes

1 c. spinach

1 bunch leeks

1 Tbs. butter (for saute)

1 Tbs. fresh tarragon leaves

1/4 c. agave nectar

2 c. milk

4 c. vegetable stock

1/2. c. dry white wine

salt and pepper to taste

Rinse and chop carrots into chunks. Rinse and quarter the potatoes. Fill a large sauce pan 1/3

full of water, bring to a boil. Add the carrots and potatoes. Return the water to a boil, then let simmer until vegetables are soft. I choose to leave the potato skins in my soup, but you can easily remove them once the vegetables are soft, if you choose.

Rinse and chop leeks, spinach, and tarragon. Saute leeks in butter and add the spinach and tarragon once the leeks are almost soft.

Add 1/3 of potato/carrot/water mixture to a food processor or blender. Add 1/3 saute mixture as well. Add some of the vegetables stock to aid in blending. Blend until smooth. Pour back into large pot. Repeat until all ingredients have been blended. Add milk, white wine, salt, and pepper.

Let mixture simmer on stove for at least 20 minutes. Serve.

My advice: freeze half the soup and reheat in a month when you need a healthy quick meal!