CREAMY LEEK AND CARROT SOUP

Creamy Leek And Carrot Soup
(Serves 2-3)
1
leek
2
tablespoons
coconut
oil
4
cups
of
chopped
carrots
1
cup
of
cauliflower,
cut
into
florets
1-1/2
quarts
chicken
or
vegetable
stock
fresh
thyme
Directions: Mel
t the coconut oil in a large soup pot over medium-high heat. Slice the leek into
rounds, and add it to the pot. Stir and cook for 3-4 minutes or until lightly browned. Stir in the
chopped carrots and cook, stirring, for another 3-4 minutes. Pour in the stock to cover the veggies.
Cover and gently simmer for 15 minutes. Let the contents cool a bit and then pour into a blender
or food processor. Puree with the additional tablespoon of coconut oil until smooth and creamy.
Pour back into pot and gently reheat, so you can serve it warm. (Or in summer months, you can
skip this step and put it in the fridge to cool instead)
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