Vegetable Soup

Vegetable Soup

Carrot Soup

French cafeteria food

As a child in France, I used to get this soup at least once a week in the school cantine as the appetizer for winter lunches. I loved it, and so did everyone else. How much better than just plain carrot sticks or boiled carrots! (For another yummy carrot recipe, try candied carrots.)

How to make this vegetable soup:

In a large saucepan, heat 1/8 cup of olive oil over medium heat. Take two leeks and cut off the roots and the dark green parts, and compost them. Slice the white part the long way, and then cut crossways in half-inch rings. Put the rings into the saucepan and saute them until they get soft. Meanwhile, peel five carrots and three potatoes and cut them into pieces. Add them to the pot. Saute for about five minutes, stirring often.

Now add 3 cups of water and/or leftover miso soup (or chicken soup, if you don't care about it being vegetarian). Add 1 teaspoon of thyme leaves, and simmer the soup until the carrots and potatoes are soft, about 25 minutes. Turn off the heat. Use an immersion blender to puree the soup.

If you want the soup creamier, add a half a cup of full-fat Greek yogurt or whole milk and stir. Or you can leave it out. Reheat the soup but don't boil it. Season with plenty of salt and pepper (keep tasting). Serve with bread or crackers.

Vegetarian or vegan

Just naturally vegetarian! Enjoy! To make this vegetable soup vegan, leave out the yogurt.

Can I keep this for later?

Sure. This vegetable soup will keep in the fridge for about four or five days and still be good, though you might have to add some water if it gets too thick. Have it for lunch all week!