Carrot & Leek Soup

This soup ‘almost’ tastes like a chicken soup due to the leeks and is a great one for when you feel like you need a break from animal products. I think you too will find this soup full of flavor and a nice change of pace.

5 large carrots

1 onion

2 leeks

1 red pepper

4 garlic cloves

1 teaspoon Maldon sea salt

1/2 teaspoon dried mint

1/2 teaspoon dried thyme

6 cups water

Method

1. Cube the carrots into 1/4” half moons.

2. Finely dice the onions.

3. Discard the darker green leek tops and slice the lighter green part in half lengthwise, then cut again so you are cutting each leek into quarters, and thinly sliced.

4. Dice the red pepper into bite-sized pieces.

5. Mince the garlic cloves.

6. Place all ingredients into a Dutch oven or stock pot with a lid and bring to a simmer. Cook for 1 1/2 hours to allow the flavors to meld.