Carrot soup is easy to make and delicious. Whether it's the first course or the only course, we're betting you're going to love it!
2 tablespoons Earth Balance Butter
1 large leek, white and light green parts only, sliced thin
1 1/2 pounds carrots, diced
6 cups Vegetable or Not Chick'n Chicken Broth
1 tablespoon mild curry paste, or 1/2 teaspoon ground curry powder
1/4 teaspoon cayenne
1 teaspoon kosher salt
1 small bunch of fresh chives
Preheat a Dutch oven or large saucepan over medium-high heat.
Add the butter, leek, and carrots, and sauté for 5 minutes. Add the broth, curry, cayenne, and salt to the pot and bring to a boil.
Reduce heat to a simmer. Cover and continue to cook until carrots are very tender; about 15 minutes.
Using an immersion blender, blend the soup in the pot until smooth. Keep the soup warm over low heat.
Garnish with freshly chopped chives.
Note: The soup can also be pureed by carefully ladling it into a blender or food processor and blending until smooth. (Cool the soup slightly before blending).
Garnish with freshly cut chives.