Ingredients:
3 1/4 cups canned chicken broth, divided
3 cups sliced carrots
1 cup sliced leeks
3/4-1 teaspoon grated fresh ginger
1 dash red cayenne pepper
minced fresh parsley (optional)
Directions:
Combine 1 1/2 cups broth, carrots, leeks, and ginger in a large saucepan and bring to a boil. Cover, reduce heat, and simmer about 20 minutes or until the carrots are tender.
Remove from heat; pour vegetable mixture into the container of an electric blender or food processor. Process until smooth.
Return pureed mixture to saucepan; add remaining 1 1/2 cups broth. Cook over medium heat, stirring occasionally, until thoroughly heated. Stir in red pepper.
To serve, ladle soup into serving bowls. Garnish with minced parsley and sour cream, if desired.
Servings: Serve
Time preparation: 10 min.
Time total: 55 min.