Souptastically Souper Carrot and Leek Soup

It’s been a while since I posted up a soup recipe – we’ve been lazy lately, just doing left over vegetables in our recipes and not thinking ahead – that was until last night when I prepared extra vegetables to be tonight’s soup. It worked pretty well too.

It’s a simple one, and actually I think could have been a bit sweeter (maybe add some parsnip?) so here goes…

I peeled and chopped up about six or seven large carrots

Wash and chop four leeks

Get a decent chunk of ginger and peel and chop it up.

Carrot, Leek and Ginger Soup with Goats Cheese

Do as you would with the soup maker, setting it to smooth, and once your time is up you’re left with a soup which has a nice thickness and taste. Now, the only reason I think ┬áit could do to be sweeter was the addition of a gorgeous goats cheese we picked up from our local farmer’s market last weekend – I sliced it and the inside of the cheese was gorgeous and gooey – perfect for putting in the middle of the soup. This probably bumps it a few points, but considering the soup is 0 points I think we’ll let that one go – and of course add it at the end once the soup is in bowls!

If you leave out the cheese then it’s pretty good – and I’d never think of mixing leek, carrot and ginger. Total time taken was around 30 minutes, including the time in the soup maker.

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