Heavenly Carrot Soup

• 1 tsp. oil
• 3 medium leeks (white only) or 3 c. thinly sliced leeks
• 1 lb. carrots, thinly sliced
• 1/2 lb. small, thin skinned potatoes, thinly sliced
• 2 large ribs celery, thinly sliced
• 5 c. vegetable stock or water
• 1 1/4 tsp. dried tarragon
• 1 to 2 tsp. light Miso (sweet white is excellent)

1. Heat oil in cooker.
2. Saute leeks for 2 minutes.
3. Add carrots, potatoes, celery, stock and tarragon.
4. Cook on stove top for 25 to 30 minutes, until vegetables are soft.
5. (Bring to a boil, then simmer, covered).
6. Or, if using pressure cooker, maintain pressure at high for 5 minutes.
7. Reduce pressure with quick release method. Puree soup in batches in blender or food processor.
8. Add tablespoon of Miso into final batch.
9. Return to cooker to reheat. Garnish with 1/4 cup chopped watercress and croutons before serving.

oil, leeks, carrots, potatoes, celery, vegetable stock, tarragon, light miso

Taken from www.cookbooks.com/Recipe-Details.aspx?id=440370 (may not work)