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Course
Soup
Dietary Need
Garlic Free, Gluten Free, Grain Free, Mushroom Free, Nightshade Free, Paleo Vegan, Soy Free
Servings
4
Servings
Ingredients
4
cups
sliced carrots
2
cups
chopped leeks
(white and light-green parts only)
½
cup
carrot juice
8
cups
vegetable broth
(look for Mushroom-Free broth if needed)
¼
cup
peeled and chopped fresh ginger
1
kaffir lime leaf
or zest of 1 lime
Instructions
Dry sauté the carrots and leeks in a large pot, stirring frequently, until the vegetables and the bottom of the pot are browned.
Deglaze the pot with the carrot juice and cook, stirring frequently, until the juice evaporates.
Add the vegetable broth and bring to a simmer. Cook for 15 minutes.
Transfer to a blender. Add the ginger and kaffir lime leaf and process until smooth.
Notes
Per serving: calories: 141, protein: 3 g, carbohydrates: 30 g, fat: 1 g, calcium: 78 mg, sodium: 106 mg, dietary fiber 5 g