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Cream of Carrot and Leek Soup

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(Recipe ID: 99)

Serves 8

Preparation time: 20 minutes; Cook time: 40 minutes

Source: Merry Thomas, M.S. R.D. L.D.

Spicy and smooth, but without cream, butter or flour.


Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.

  • 1 Tablespoon Cumin seeds *
  • 2 Tablespoons Extra Virgin Olive Oill *
  • 3 Leeks, white part cut into 1/4-inch slices
  • 3 pounds Large carrots, peeled and sliced
  • 4 cups Chicken broth
  • 1/2 cup 1% milk
  • 1/4 teaspoon Salt *
  • Freshly ground white pepper to taste *


  1. Toast the cumin in a hot, dry skillet, shaking constantly over medium heat for two minutes.
  2. Grind the seeds into a coarse powder in a spice grinder or crusth with a rolling pin.
  3. Set aside.
  4. In a medium stockpot or Dutch oven, heat the oil.
  5. Add the leeks, and cook over medium heat until soft, about 5 minutes. 
  6. Add the carrots and the broth.
  7. Bring to a boil, reduce to a simmer and cook uncovered until the carrots are tender, about 25 minutes.
  8. Puree in a blender or food processor until smooth.
  9. Return the mixture to the pot, pour in the milk and warm over medium-low heat.
  10. Season with salt and white pepper.
  11. Serve immediately.

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