Serves: 1 Time: 45 minutes Difficulty: Easy
- 2-3 carrots, peeled and roughly chopped
- 1 clove garlic in jacket
- 1/2 leek, rinsed and white portion cut into half moons
- 2 tsp. coriander
- 1 tsp. cumin
- 1 bay leaf
- 1 1/2 c. vegetable stock
- salt, pepper, oil
- 1 T. chopped herb such as cilantro for garnish
Preheat the oven to 350 degrees. Scatter the carrots and garlic clove on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast until fork tender; approximately 30 minutes.
Heat a very light layer of oil in a pot. Add the leeks, season with salt, and let them soften for 2-3 minutes. Squeeze the garlic out of its jacket into the pot and stir in the coriander and cumin for one minute. Add the stock, season lightly with salt and pepper, and add the bay leaf. Simmer for 10 minutes.
Discard the bay leaf and puree the soup. Return it to the pot to heat through. Ladle into a bowl and garnish with the cilantro.