Carrot & Leek & White Bean Soup

Finally Autumn! Let’s kick it off with this kind of Mexican style soup.
Carrot & Leek Soup & White Bean Soup
Recipe type: Soup
  • 1 red onion
  • 3 garlic cloves
  • 4 carrots
  • 1 large leek
  • 1 can tomatoes
  • 3 teaspoons Sweet Paprika powder
  • 1 teaspoon chili flakes
  • 2 teaspoons Cumin
  • 3 vegetable stocks
  • 1 Can white Beans
  • 1 Lime
  • handful Cilantro
  1. In a large skillet pot, heat up the olive oil and add fine chopped onion and sliced garlic. Simmer on a low heat for a while. Add paprika powder, cumin and chili powder and let it roast for 5 minutes. (Roasting the spices a very important part) Meanwhile, using the peeler, peel the carrot to make really thin slices. Add the carrot slices in the pot and roast for a while. Now it's time to add vegetable broth (1-liter hot water + 3 cubes vegetable stock), sliced leek, canned tomatoes and simmer for 15 minutes. To make the soup a bit thicker, you can use a hand blender and pulse in the soup for 2 seconds. Finally, stir in the white beans and serve sprinkled with fresh cilantro and avocado chunks and lime juice.


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