Carrot Leek Soup

• 1 Tablespoon Extra Virgin Olive Oil
• 3 cloves Garlic, Minced
• 1/2 cups Onion, Peeled And Chopped
• 3 cups Leek, Diced And Cleaned
• 3 cups Carrots, Peeled And Chopped
• 4 cups Veggie Broth
• 2 teaspoons Paprika
• 1/2 teaspoons Chili Powder
• Salt And Pepper
• Green Onions For Garnishing

1. In a large pot over high heat, add olive oil. When the pan and the oil are hot, turn the heat down to medium and add garlic, onions, leeks and carrots and saute for 10 minutes, stirring regularly. Add the vegetable broth. Bring it to a boil, cover and cook for about 20-25 minutes or until the vegetables are soft. Add paprika, chili powder, salt and pepper. Remove from heat.
2. Using an immersion hand blender or a counter-top blender puree the veggies (if you do this in a counter top blender, puree it in small batches so the hot soup has room to expand).
3. Taste and add any extra seasonings, if necessary. Serve topped with chopped green onions.

olive oil, garlic, onion, carrots, veggie broth, paprika, chili powder, salt, green onions

Taken from tastykitchen.com/recipes/soups/carrot-leek-soup/ (may not work)