White Bean Carrot Chili

• 2 Tablespoons Olive Oil
• 2 whole Leeks, White And Pale Green Parts, Chopped
• 5 cloves Garlic, Minced
• 3 Tablespoons Water
• 2 cups Chopped Carrots
• 1 Tablespoon Chili Powder
• 1/2 teaspoons Cayenne Pepper
• 1 teaspoon Cumin
• 1/2 teaspoons Oregano
• 2 teaspoons Kosher Salt
• 1 can Diced Tomatoes (14.5 Oz Can)
• 2 cans White Beans (14.5 Oz Can), Drained And Rinsed
• 4 cups Chicken Broth

1. Heat oil in a large pot over medium low heat. Add leeks, garlic and water. Cook until leeks soften, about 5 minutes. Add carrots and stir to coat. Cook, stirring often, until carrots begin to soften, about 2-3 minutes. Add spices and salt and stir until fragrant, about one minute.
2. Fold in beans and tomatoes. Add chicken broth and bring to a boil. Reduce to a simmer and allow to cook for about 30 minutes.
3. If you prefer a less chunky soup (I'm averse to chunks of tomato), blend about half the soup with an immersion blender. Season with salt to taste. Garnish with cilantro, avocado, and Greek yogurt if desired. Enjoy!
4. This soup is adapted from a recipe found in Bon Appetit.

olive oil, leeks, garlic, water, carrots, chili powder, cayenne pepper, cumin, oregano, kosher salt, tomatoes, white beans, chicken broth

Taken from tastykitchen.com/recipes/soups/white-bean-carrot-chili/ (may not work)